|This stuffed poblano is stuffed with sweet potatoes, Mr. Scissors favorite version. What does he know?|
Plantain Stuffed Baked Poblanos with Black Bean Mole Sauce Recipe (vegan, gluten-free)
serves 4; prep time: let's just say, have time on your hands
- 4 poblano peppers
- 2 cans of black beans, rinsed and drained
- 2-3 cups of cooked white rice
- 2 ripe (read: mostly all black) plantains*
- double quantity of this recipe for Easy Vegan Mole Sauce
- 1/2 tsp cinnamon
- 1 TB brown sugar
- 1 TB vegan margarine
*As an alternative to plantains, you can used 2 medium sized baked sweet potatoes in their place. Mr. Scissors actually preferred this alternative. I preferred the plantains.
- Preheat oven to 450.
- Wrap ripe plantains in foil. Bake in oven for about 30-45 minutes. They are done when the flesh peels away from the fruit and the fruit is mushy. Shut oven off.
- While the plantains are baking, cook rice. (Tip: I added 1 tsp of cumin powder and salt to the water before I added the rice.)
- Make double the quantity of my "Easy Vegan Mole Sauce" and then add black beans to sauce.
- While your rice is cooking and your sauce is simmering, cut the tops off the pablanos, remove seeds and cut them in half length-wise. (Tip: Though the poblanos are not hot, their oil is. You may want to handle them with rubber gloves and make sure not to rub your eyes!)
- Remove plantains from oven when done. Let them cool and then peel away the skin. Place both peeled plantains in a small food processor or mash by hand with the cinnamon, brown sugar and margarine. Set aside.
- Preheat oven to 350.
- Start your assembly line. Fill each pablano half with rice, then a few TB of black bean mole sauce, then smear each top with the plantain mixture, repeat until they are all filled (eyeball it to make sure you have enough filling for each pepper half). As a lazy alternative or if you are making in bulk, combine about 1-2 cups of rice, add half the mole and the plantain mixture in a bowl. Add that mixture to each plantain half.
- Spray an approximately 9x13 baking dish with oil. If you have extra rice, you can line the baking dish with it. Place each poblano filling side up in the pan and then cover with the remaining poblano sauce (you can leave the extra sauce off if you want and just use it for plating the poblanos. Up to you.). Cover dish with foil and bake for about 30 minutes or until the peppers are softened.
- If you want, you can then sprinkle the poblanos with vegan cheese and place under the broiler for a few minutes, but I thought they were perfectly perfect without any cheese on top!