Hoppin' John Stuffed Poblano Peppers

"Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace."
- Southern saying on eating a dish of Hoppin' John on New Year's Day.
Black Eyed Peas
2 cans Black-eyed Peas
1 small red onion–diced
1 small red bell pepper–diced
4 cloves garlic–minced
1 tablespoon hot sauce
1/8 cup olive oil
1 teaspoon seasoned salt

1/2 cup long-cooking rice
2 garlic cloves
1/2 cup coconut milk
1/2 cup vegetable broth
1 tablespoon olive oil
1/4 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).

Poblano Peppers
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
cooked rice, recipe above
cooked black eyed peas, recipe above
optional: shredded Mexican-mix cheese

Pre-heat oven to 375 degrees F. Mix rice 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-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.

source: Comowater

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