Chiles Rellenos de Arroz Integral (chiles Rellenos Stuffed with Brown Rice)

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 large poblano chiles or 3 small ones, peeled, seeded and de-veined
3 cups cooked brown rice
1/4 cup fresh cilantro or parsley, chopped
4 green onions, chopped
1/2 tsp. salt
2 cups vegetarian refried beans
1 cup water
1 pint vegan sour ‘cream’ (Tofutti brand or make your own)
1/2 cup green onions, chopped


Preheat the oven to 375F.

To peel the chiles, first roast them on a hot griddle or under the broiler, turning occasionally until they are evenly blistered. Place them in plastic bag to sweat for a few minutes, then peel. Cut a slit down the side of each chile. Remove the seeds and veins with care (you may want to wear gloves).

Combine the rice, cilantro, green onions and salt and fill the chiles with this mixture. Arrange the chiles in a lightly oiled 9″x 9″ baking dish and bake for 20 minutes. Make a sauce by heating the refried beans with the water, mixing well over low heat while the chiles bake.

To serve, spoon the bean sauce over each chile and garnish with a spoonful of sour cream and some chopped green onions.

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