Hoppin' John Stuffed Poblano Peppers

Rice

½ cup rice, long-cooking

2 garlic cloves

½ cup coconut milk

½ cup vegetable broth

1 tablespoon olive oil

¼ teaspoon salt

Add all ingredients to a large saucepan. Bring to boil. Drop heat to low. Cover and steam rice according to the directions on the package (about 15 to 20 minutes).

Black Eyed Peas

2 cans black-eyed peas

1 red onion, small, diced

1 red bell pepper, small, diced

4 cloves garlic, minced

1 tablespoon hot sauce

⅛ cup olive oil

1 teaspoon seasoned salt

Pre-heat oven to 375 degrees F. Mix rice and black eyed pea mixture in large bowl. 

Poblano Peppers

poblano chiles, washed, deseeded, deveined, and cut in half lengthwise

½ cup vegetable broth

½ cup coconut milk

½ cup marinara sauce
shredded Mexican-mix cheese, optional

Mix broth, coconut milk, and marinara in the bottom of a baking dish. Stuff each poblano half with the rice-pea mixture. Add stuffed poblanos to baking dish. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 15 minutes uncovered. Remove poblanos and place on serving dish. Top with shredded cheese, if desired. Serve with the lovely sauce that the peppers are baked in.