What’s your heat tolerance? 😏
Because these MEXICAN RICE STUFFED ANAHEIM PEPPERS were spicy and so moorish🔥🌶 and if THATS not a dangerous and delicious combination I don’t know what is! 💁🏻♀️
These peppers grow locally in Ontario and have been at every farmers market! We bought a basket, and I have to say, buying fresh and gorgeous produce you’ve never used really sparks the creativity and passion!
MEXICAN RICE STUFFED ANAHEIM PEPPERS
-1 tbsp avocado oil
-1 onion, diced
-1/2 tsp cumin
-1/2 tsp paprika
-1/4 tsp coriander seed
-1 fistful of fresh coriander, stalks and leaves minced
-salt to taste
-1 tbsp tomato paste
-3 tomatoes, chopped
-1 stock cube OR 1 1/5 cups broth
-1 cup rice
-a basket of Anaheim peppers (reserve 3 for the rice)
1. Preheat oven to 350C. Halve and core the basket of peppers (reserving 3) and place on a lined baking tray. Place in the oven for 15-20 minutes.
2. Meanwhile in a pot, put the avocado oil over medium heat. Add the onions. Sauté for about 3-5 minutes and add the dry spices. Cook until fragrant and add the fresh coriander. Add the chopped Anaheim peppers, tomato paste and chopped tomatoes. Sauté until tomatoes begin to break down, adding a splash of water if needed so the mixture doesn’t burn.
3. If using a stock cube, crumble the cube over the contents of the pot and mix, then add the rinsed basmati rice and 1 1/2 cups water. If using broth, add the rice and then the broth. Bring to a boil and reduce to a simmer for 12-15 minutes until cooked.
4. Remove the peppers from the oven and spoon in the rice mixture. Place in the oven for another 5 minutes and ta-da! A spectacular meal 🥳
PSA: the rice itself is DELICIOUS! Totally worth just making the rice and adding it as a side to taco night 🌮