Hoppin' John Stuffed Poblanos


1 cup dry black eyed peas–soaked over night

1 small red onion–diced

1 small red bell pepper–diced

4 cloves garlic–minced

2 cups low sodium vegetable broth

1 cup water

1 tablespoon hot sauce

1/8 cup olive oil

1 teaspoon Goya Adobo (or preferred seasoned salt)

1 teaspoon black pepper



1/2 cup white basmati rice

2 whole garlic cloves

1/2 cup coconut milk

1/2 cup low sodium vegetable broth

1 tablespoon olive oil

1/4 teaspoon salt


*Rinse rice three times. Add all ingredients to a large saucepan. Bring to boil. Drop heat to low. Cover and steam rice for 15 to 20 minutes, or until tender. Fluff with fork.

Method:*Add dry black-eyed peas to large bowl. Sift through and remove any stones/debris. Cover with water. Soak overnight.

*Heat olive oil in large stock pot over medium heat. Add adobo, pepper, and hot sauce. Cook 2 minutes. Add onion and pepper. Saute 5 minutes. Add garlic. Saute 5 minutes.

To Assemble:


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

1/2 cup low sodium vegetable broth

1/2 cup light coconut milk

1/2 cup marinara sauce

1 cup cooked rice

1/4 cup cooked soy chorizo

3/4 cup cooked black eyed peas


*Pre-heat oven to 375 degrees F. Mix rice, chorizo, and black eyed peas in large bowl. Mix broth, coconut milk, and marinara in the bottom of a baking dish.  Stuff each poblano half with the rice 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. Put pan back in oven for 10 minutes (to reduce the sauce a bit). Serve with the lovely sauce that the peppers are baked in.

*Drain and rinse soaked beans. Add beans to pot, along with broth and water. Bring to a boil. Drop the heat to medium low. Simmer on medium low for approx. one hour or until beans are tender. Stir occasionally.