You can stuff the pablano peppers with basically anything. I like to use veggies and rice.
Rice
Cilantro
Lime juice
4 cups water
2 cups rice
pinch salt
cook water and rice until it comes to a boil, turn down and simmer for about 10 minutes on low heat.
They when rice is just about done, turn it off and cover.
Add chopped cilantro and lime juice.
Veggies
Saute in a tsp of your favorite oil.
1 diced potato
1 diced carrot
1 chopped celery
2 garlic cloves
1/4 sweet onion
1 tsp cumin
I used some cauliflower and broccoli too that I happen to have. I just diced it very small.
Feel free to substitute and add any veggies you have on hand. Just dice them small and uniform size.
Saute all veggies until tender adding water if needed.
Add 1/2 the rice into the veggies. The other half is for plating.
Peppers
I got these beautiful dark fresh peppers at the flea market this weekend. (6 for $3.00) Not really knowing what I was going to do with them. We've had stuffed peppers at restaurants before so .........
Wash 6 Pablano peppers and make a slit along the top of the pepper lengthwise so it will open up.
Carefully remove the seeds without splitting the pepper open. Do not remove the
stem or make any other cuts into the pepper.
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| I got these beautiful dark fresh peppers at the flea market this weekend. (6 for $3.00) |
Sauce
Blend 1/2 jar of salsa with 1/2 cup water
and a few cilantro leaves.
Pour some into the bottom of a casserole dish
set the rest aside to pour on top the peppers after they are stuffed.
Cheese Sauce
Heat in a small sauce pan.
1/4 lb of Queso Mexican cheese or ricotta.
1/2 square of cream cheese
1/2 can crushed pineapple without the juice.
1/2 cup regular soy or nut milk.
add freshly ground black pepper.
You can use any cheese to make a sauce. These can be made vegan. Heat sauce until melted and creamy.
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| Don't forget the freshly cracked pepper |
Preheat oven to 350.
Stuffing the Peppers
Stuff rice mixture into each pepper until full.
Place each stuffed pepper into the casserole dish on top of some sauce.
Pour the rest of your red sauce on top the peppers. Cover and bake for
45 minutes.
Once the peppers are tender, remove the lid and add some of the cheese sauce on top the peppers and
bake for 10 minutes more.
Serve with remaining rice and black beans.
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| Simple black beans and garlic |
1 can drained and rinsed black beans
1 chopped garlic clove
sauteed in pan until hot.
adding water as needed so they won't dry out.
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| Yes even my boys ate these. Even when the youngest one first choice was a PBJ. |
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