At any rate, we came in the other day with so many beautiful poblano peppers that we figured we needed to come up with something great to do with them. (Here's a little info on the poblano, if you're not familiar.) Basically, it's a fairly mild chili pepper that's on the larger side - which makes it perfect for stuffing!
GREAT IDEA, INTERNETS!
So, we took a look at what else we had on hand from the garden...
An alarming amount of SALSA, recently canned:
And the rest we just pulled out of the pantry... some rice, some black beans...
And after broiling these beautiful peppers, we just mixed all of this all together, popped them in the oven for a bit longer and then it's time to dig in. DIG IN!
This is super easy, AND SO YUMMY. I keep cap-yelling at you, only because it really is good and I want you to believe me! It was so good that we just plopped them onto paper plates and headed on down to the beach so that we could share them and keep enjoying them.
- Poblano peppers, cored and de-seeded
- 1 cup rice
- 1 can black beans
- 1 cup corn
- 1 cup salsa (or more, to taste)
- handful of shredded mexican cheese
- .5 cup of Bloody Mary Mix, or additional Salsa
- Dollop of jalapeño yogurt dip as a topping if you want!
- Dash of chili powder, taco seasoning, salt and pepper, or other seasoning, as desired!
- Core and de-seed the peppers, and broil on each side for about 5 minutes, or until soft
- Cook the rice
- After rice is cooked, mix in the black beans, corn, salsa, cheese and seasonings together
- After peppers are done broiling, fill them with the rice mixture, top with extra cheese into a glass dish
- Pour bloody mary mix (or salsa) into the bottom of the dish for an extra kick!
- Note: These peppers are not really spicy! So if you want to add a kick, throw in a chopped jalapeño into the mix... Mmm....