Wow, where does the time go?! I have been a terrible blogger for the past several weeks…and here comes the excuse! My husband and I are gearing up for a big move next weekend. I have been taking pictures of the process for the past six months as the home was transformed from a pile of dirt into a family home. Sure the family consists of my husband, myself, and our dog…but you never know what might happen in the future! I will take you on a tour soon.
In other news…I cannot believe I have not shared this recipe with you yet. I searched my archives just to assure myself that I have not posted about these poblano peppers; mostly because I make them weekly and it blew my mind that I haven’t documented the process in the year and a half that I have been blogging. So, after sending many apologies, I will stop holding this quick, easy, seriously satisfying recipe from you.
In preparation for the move I have spent today stocking up the refrigerator with fall dishes. My hope is that I will be able to think less about dinner and more about this major transition. These stuffed poblano peppers are PERFECT for make-ahead because you can assemble them, throw them in the refrigerator, and bake them when you need them. I take a mexican approach to these peppers stuffing them with refried beans, whole grain brown rice, cheese, and salsa. Great for dinner, even better for left-overs the next day. After making them one time I’m sure they will find their way into your weekly dinner routine.
- 6 poblano peppers
- 2 c. prepared brown rice; often I purchase pre-cooked rice packets
- 1/2 c. salsa
- 2 (15 oz.) cans refried beans
- 3/4 c. mexican blend shredded cheese; additional cheese needed for topping
- Completely optional: I love to top these with mashed avocado or homemade guacamole
These are poblano peppers.
I love their deep green color, slightly spicy flavor, and how thoughtfully they hold all the filling like a little vegetable bowl. Luckily they are in season right now and can be readily found in grocery stores and farmer’s markets! If not in season, or unavailable, feel free to use green bell peppers. Cut the peppers in half and remove the ribs and seeds. You may want to wear gloves for this part; poblano peppers are funny. Mostly they are mild, but occasionally you will get one that knocks your socks off…or makes your fingers burn for the next 3 hours. (Soak them in milk if this happens to you; don’t ask how I know this.) Place pepper halves on a baking sheet or in a casserole dish.
In a large bowl combine the brown rice, salsa, and refried beans.
Next, stir in 3/4 c. of the mexican blend shredded cheese and stir to thoroughly combine.
Using a spoon begin to stuff the peppers with the bean mixture until they are overflowing.
Top liberally with cheese. Today I am covering the dish with tinfoil and putting it in the refrigerator for later, OR you could place in a pre-heated 375 degree F oven for 25-30 minutes until the pepper are soft, and the cheese is bubbly and melted. In a couple days I will place the pre-made peppers in a 375 degree F oven for 15 minutes covered, then remove the tinfoil and cook for an additional 25 minutes or so.
This is a picture of stuffed poblano peppers that I prepared awhile ago. I am getting hungry. This recipe is a family favorite and I sincerely hope your family enjoys them too!