I often joke with friends about what a pain it can be to entertain in Boulder. It seems everybody has some dietary need or preference. While I realize that allergies and food sensitivities are a very real thing that can be life threatening, in Boulder, it is a bit trendy to ascribe to the diet du jour to an extreme degree. Having said that, I’m afraid as a vegetarian, I too am one of “those people”.
Being a vegetarian can have its challenges, as can catering to a vegetarian, vegan, dairy-free or gluten–free guest when entertaining in your home. This is a relatively easy dish that is vegetarian and gluten-free, and can also be made vegan and dairy free by using vegan cheese. It also makes a wonderful side dish for a Mexican meal.
- 4 poblano peppers, slit down the length of one side and seeded (wearing rubber gloves is recommended)
- 1 cup sweet potato, diced small
- 1 cup red onion, chopped
- 1 cup broccoli florets, broken into bite size pieces
- 1 cup grated Monterey Jack Cheese
- 1 cup grated Smoked Gouda Cheese
- ¾ cup black beans
- ¾ cup cooked brown rice or quinoa
- 2 tablespoons olive oil
- 1 teaspoon smoked sweet paprika
- 1 teaspoon cumin
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- Fill a large pot with water and bring to a boil.
- Drop the poblanos into the boiling water and boil for 5 minutes. Remove, drain and set aside.
- Scatter all of the veggies on a sheet pan and drizzle with the 2 tablespoons of olive oil.
- Season with salt, pepper and ½ teaspoon of paprika.
- Toss everything a few times to coat with the oil and spices.
- Place the sheet pan under the broiler for 10-12 minutes, turning the veggies a few times so they brown on all sides.
- Remove from heat and place into a large bowl.
- Add the rice and black beans to the vegetables.
- Sprinkle with the cumin, oregano and the remaining ½ teaspoon of paprika.
- Add 1 cup of the cheese to the mixture and combine thoroughly.
- Season with salt and pepper to taste.
- Lay the peppers in a baking dish.
- Spoon the veggie mixture into the peppers and then top with the remaining cheese.
- Place in the oven and bake for 20 minutes until the cheese is melted and the peppers heated through.
- Serve with salsa, sour cream and/or guacamole.