Friday, May 13, 2011

Pablano Peppers take 2

So, the blog has taken to deleting my posts. Apparently, we're fighting. I don't know what I did or what to apologize for but I hope I'll figure that out soon. So here goes for the second time, the Pablano peppers I made not so long ago. 

I picked a few Pablano up at the Haymarket because they looked gorgeous. I decided they needed to be stuffed. Here is how I went about that:

waiting to be stuffed.

cornmeal...a necessary ingredient

the stuffing!
I chopped up some fresh jalapenos and onion, added cheese, cornmeal, black beans and a dash of cumin, then stuffed the pablanos.  (next time, I think some corn would add a good sweet twist to this spicy mixture)

the red sauce is spicy enchilada sauces and yes, it was from a can *gasp* it's easy enough to make on your own if you're not feeling lazy like I was that night.

pretty, pretty peppers.

add a healthy portion of cheese, of course.

bake at 425 for 40 minutes covered with tinfoil, then remove the tinfoil and bake for another 10 mins or so for the cheese to get all golden and bubbly delicious.

I served peppers with yellow rice and plantain fries.

All in all, a very tasty meal. Even as I write this (for a second time), I really wish I was eating this for dinner tonight. It was easy prep and pop it in the oven. No much work for such a spicy treat. Also, vegetarian friendly. There are so many ways to stuff a pepper. What are your favorite ingredients to stuff a pepper?

Also, I am sorry blogspotland, for whatever I may have done to tick you off.



1 comment:

  1. by far my favorite thing you've made, Sanne. We should have this more often.