There are so many things I love about this time of year– but on the top of the list is the produce! Whether it’s through the CSA or at the local farmer’s market, the colors, smells, and tastes are plentiful and I happily open my (reusable!) bag to fill it up with tasty goodness. This past week was our CSA skip week (there’s always one in the season) so we used some leftovers from last week and threw in some goodies from the farmer’s market. CHECK IT OUT. At right is the bountiful harvest we picked up at the Old Town Farmer’s Market. If you’re ever in Old Town, Alexandria- it’s a must. Held on Saturday mornings, it always has delicious and awesome foods; fruits, vegetables, cheeses, meats, freshly squeezed orange juice, pastries, breads, plants, jewelry, baskets, wood carvings, and more. Seriously, it’s awesome. When I saw the ginormo- poblano peppers, I knew instantly what I wanted to make: Stuffed Poblano Peppers!
2 Large Poblano Peppers (1 per person)
1 Cup Cooked Quinoa (you could also use rice or cous cous or another grain)
1 Cup Charred Corn (it doesn’t have to be charred. You could just cook an ear of corn and cut off the kernels, you could cut them off and then stick them in a frying pan for a little, you could put it in the oven, you could get Trader Joe’s already charred corn.. but trust me, the charred is tasty)
1 Cup Black Beans (or pinto or white or black-eyed, etc)
2-3 Cloves of Garlic
4 Tablespoons Salsa
Fresh Cilantro (if you like it)
1 oz. Cheddar cheese (sliced or shredded)
Salt, Pepper, Red Chili Pepper Flakes
1. Pre heat the oven to 350. Slice your peppers down one side and remove the seeds. Place them on a cookie sheet and in the oven for about 10-15 minutes (until they start charring themselves!)
2. While the peppers are in the oven, prep the corn however you’d like. Drain the beans and heat them up in a pan (we obviously used a can of black beans so we heated them all up and had leftovers mmm).
3. Remove peppers from the oven and set aside. Mince garlic and cilantro (if using)
4. In a bowl, combine all ingredients except peppers and cheese and mix to combine.
5. Spoon half of the mix into each pepper (you want them full but you still may have leftovers (you can snack on while the peppers are cooking!)
6. Spread the cheese out evenly on top of each filled pepper. Place peppers back in the oven for about 10 minutes- you just want to melt the cheese and let everything warm up.
These are so good! I topped mine with some spicy guacamole too. you could also easily add in cumin or taco seasoning or even beef or chicken… yummmmmm. I might have to get more poblanos this weekend!