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Black Rice Stuffed Peppers topped with Fresh Veggie Pico de Gallo Recipe:

2 - 3 servings

Ingredients

Stuffed Peppers

  • 3 Cups Black Rice - recipe below
  • 4 Anaheim peppers - roasted
  • 2 Red Bell Pepper - roasted
  • 2 Ear Corn or Frozen - cut off the cob or thawed - divided
  • 3 Large or 4 Medium Green Chilies - hatch or poblano or Anaheim - cut in half - seeds removed
  • 1 Cup White Cheddar Cheese - shredded - or to taste

Rice

  • 1 Cup Forbidden Black Rice
  • 1 3/4 Cups Filtered Water
  • 1 Small Garlic Clove Optional
  • 1 Vegetable Bouillon Cube
  • 1/2 Teaspoon Sea Salt
  • Fresh Veggie Pico de Gallo
  • 1/4 Cup Corn - reserved from above
  • 1 Orange Bell Pepper - diced
  • 1/4 Red Onion - diced
  • 1/2 Cup Cilantro - roughly chopped
  • 1 Clove Garlic - minced
  • 1 Tablespoon Lime Juice - fresh squeezed
  • 1/4 Teaspoon Sea Salt - or to taste

Salsa Roja – can be made the day ahead - optional

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 White Onion – 1/2 cup – diced
  • 1 Small Garlic Clove – minced
  • 1 - 2 Jalapeño Pepper – sliced – roughly chopped leave seeds in for a hot salsa or remove for mild salsa
  • 2 Large Tomatoes – diced - about 2 cups
  • 1/2 Teaspoon Dried Mexican Oregano can sub regular
  • 1/2 Teaspoon Sea Salt – or to taste
  • Dash Black Pepper – or to taste
  • 3 Tablespoons Filtered Water – or to taste

Garnish

  • Cilantro

Instructions

Rice

  1. Measure rice and water and put into a small saucepan preferably with a glass lid.
  2. Add the garlic and salt then cover and bring to a boil over high heat then reduce to simmer in-between medium-low and low for 30 – 40 minute.

  3. Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes.  Or until water is gone.

  4. Turn off the heat and let the rice sit for 5 more minutes.
  5. While the rice is cooking, roast the peppers.

Red Bell Peppers/Anaheim Peppers

  1. Roast the peppers on the stove-top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.

  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

  4. Take a paper towel and rub off the char. It’s alright to leave a little of the char. Slice in half, remove the seeds and stems and dice. Add to the rice

Veggie Pico de Gallo

  1. In a medium bowl, add the corn, orange bell pepper, onions, garlic, lime juice, cilantro and salt, then mix together. Set aside.

Salsa

  1. Add the oil into a medium saucepan over medium-low heat.
  2. Add the onion and cook for 4 minutes then add the garlic and jalapeño sauté for 2 to 3 minutes, or until the onion is translucent and garlic becomes golden.
  3. Stir in the tomatoes, oregano, salt and pepper and simmer for about 8 minutes.
  4. Remove from heat.
  5. Puree the salsa in a food processor or immersion blender until smooth then stir in the water.
  6. Serve warm or cold.

Assemble

  1. Turn oven to broil.
  2. Place the chile halves cut side down on a baking sheet and place under broiler for 1-2 minutes or until chiles become blistered. Don't leave them in too long or they will become way too soft.
  3. Remove from oven and let cool.
  4. Mix the rice, 1/4 cup corn and roasted Anaheim and red peppers together.
  5. Arrange the peppers on a parchment-lined baking sheet and fill the peppers with the rice and then top with cheese.
  6. Return them to the broiler for 1 - 2 minute or until the cheese is melted and bubbly.

  7. Top with the fresh Pico de Gallo and cilantro.

  8. Serve with the extra rice, salsa rojo and more veggie Pico de Gallo.