This recipe comes from CSA member Judy Secrest, who also sent a picture of her delightfully yummy creation.
Stuffed Polbano Peppers
- 4 Poblano peppers
- 4 cups cooked grain
- 1 1/2 cups salsa
- 1 can black beans
- 1 1/2 cups corn kernels
- 3 green onions
- Chili powder
- Shredded cheese
Prepare your grains — such as rice, cous cous, quinoa or orzo — to yield four cups cooked. For rice, the ratio is two cups of water to one cup of uncooked grains. For a grain like quinoa, you need slight less water, about 1 1/2 cups of water per cup of quinoa. You can prepare this directly before making the dish or a day ahead of time.
Prepare the peppers by cutting them open and removing the seeds and ribs. Wear gloves to keep the hot pepper juice from irritating your hands during preparation and burning your eyes later. The spice tends to stay in your skin even after many washings.
Chop the three green onions into small slivers. Wash and drain the black beans until the water runs clear. There are often impurities in canned black beans, like dirt or even small stones. Search the beans for unwanted materials while rinsing them. Remove and set aside.
Combine the rinsed beans, salsa, corn (warmed up if it was frozen), a handful of shredded cheese, one teaspoon of cumin, one teaspoon of chili powder and a few dashes of cayenne powder in a microwave-safe bowl. Salt and pepper to taste. Add the rice or grains once it has finished cooking.
Place the pepper skin-side down in a baking dish. Scoop the mix into the peppers and top with more shredded cheese. Bake at 400 degrees in the oven until the cheese melts and is crispy on top, about 25 to 30 minutes. The peppers will be tender and browned.
Garnish the peppers with cilantro, sour cream or guacamole. The peppers are best enjoyed fresh out of the oven.