Roasted Poblano Peppers with Creamy Bean and Cilantro Sauce - alive magazine

Ingredients

• 2 tsp (10 mL) extra-virgin olive oil
• 1 small yellow onion, peeled and minced
• 1 jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 1 cup (250 mL) cooked brown basmati rice
• 1/2 red bell pepper, finely diced
• 1/2 cup (125 mL) fresh chopped cilantro
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) oregano
• Salt
• freshly ground black pepper
• 1 Tbsp (15 mL) fresh squeezed lime juice
• 14 oz (398 mL) can cannellini beans, rinsed and drained
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) white miso
• Freshly squeezed juice from 1 lemon
• 1/4 tsp (1 mL) salt
• 1/4 cup (60 mL) finely chopped cilantro
• 4 fresh poblano peppers*
• 1 tsp (5 mL) extra-virgin olive oil
• 1 avocado, pitted and sliced (optional)
• 4 cherry tomatoes (optional)
• Cilantro sprigs