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Tuesday, October 12, 2010

Stuffed Poblano Peppers

So I've mentioned the Bountiful Basket and I've mentioned Vegetarian Times but I haven't mentioned how great it is when the recipes from the Times coincide with the ingredients received in my basket!  The Times had a whole section on poblanos this month.  Unfortunately most of their recipes called for double the amount I had on hand.  They did give me some inspiration though and thus we have...

Stuffed Poblano Peppers

3 poblanos - sliced in half and seeded
1 lb Ground meat *your choice.  Chicken, Turkey, Beef?  I used Morning Star Farms Crumble*
1/2 onion chopped
Red bell pepper - diced
3 cloves garlic - minced
1/2 c frozen corn
1/2 c. shredded zuchini
Juice of one lime
Chili powder
Garlic powder
Shredded cheese (I used a mexican blend)

Sour Cream

  Bring a large pot of water to a boil.  Parboil sliced pobalanos for about 6-7 minutes until a little tender.  Remove and drain. 
  In the meantime, heat a med skillet and toss in onion.  Satue 2-3 minutes and add all other veggies and meat*.  Continue cooking for about 3-4 minutes.  Sprinkle in spices and juice.  Cook till all veggies are done.  Gently stuff peppers with veggie/meat combo.  Top with cheese and bake in preheated (350) oven till cheese is melted.  Top with sour cream and cilantro and serve!  To make this dish a little more hearty you could serve this over quinoa or rice. 

*Only add meat in this step if it is some form of mockmeat.  Otherwise you will need to brown your meat first.  Drain and remove from pan.  Set aside and continue with onion saute.

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