Brown Rice Filled Chilies with Black Bean Sauce

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Brown Rice Filled Chilies with Black Bean Sauce

 

1 1/2 cups cooked brown rice

1/2 cup diced red bell pepper

 

1 tbsp. roasted ground cumin

1 tbsp. roasted ground coriander

1/4 tsp. fresh cracked black pepper

1/4 tsp. sea salt

1 tbsp. chopped fresh cilantro

8 whole green chilies, freshly roasted or canned

2 ounces nonfat jalapeno Monterey Jack cheese

4 ounces vegetable stock plus extra for thinning

3 tbsps. minced red onion

1 tsp. minced garlic

1 tsp. ground cumin

1 tsp. ground coriander

 

Combine the rice with the next 6 ingredients. Fill the

chili peppers with the mixture and place them on a

lightly sprayed or oiled baking sheet. Grate the

cheese and sprinkle it over the peppers. Preheat the

oven to 350 degrees. Place the stock in a pan. Add the

onion, garlic, cumin, coriander, chili powder, and

sherry; cook for 3 minutes. Add the tomato paste,

pepper, and beans and cook for 5 more minutes.

Reheat the stuffed chilies in the oven for 10 minutes.

Place the cooked bean mixture in a blender or food

processor and process until smooth and creamy. Add

small amounts of stock or water if necessary to thin

the mixture. Place the black bean sauce on a serving

platter, set the stuffed chilies on the sauce, and

garnish with the tomatoes and cilantro or arrange in

individual servings. Serves 4.

 

 

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