sublime concoctions

{September 29, 2009}   Love Peppers

OK, welcome to my first food “concoction” contribution to my blog-

I am calling these my Love Peppers. I picked up some great peppers at the farmers market and had some lean ground beef – (yes 5 percent and natural ). Now I have never liked stuffed peppers- but i was inspired and so I looked up some recipes-and i see why i always hated them and never wanted to fix them. I DID not blanch them first- i did NOT boil them first- I had 2 poblanos, a big reddish green and made these peppers..easily could’ve made another whole pepper with the meat I had- i had left over wild rice mixture all ready cooked… are the ingredients for LOVE Peppers-

1 lb of lean ground beef..5 %

about 1 to 1.5 cups of cooked rice- brown or wild is best ( i like to have less grains)

1 onion, clove garlic 1, 2 to taste

2-3 cups raw spinach

2 jalapenos

1-2 tbls cumin or mexi seasoning

3- 4 whole peppers depending on size..halved or split for poblanos

1/4 cup of pine nuts, toasted or browned in skillet no oil

some gorgonzola cheese-  about 1/2 cup

can of fire roasted tomatoes diced (any added seasoning like basil or peppers would be good)

garnish – plain yogurt and salsa

ok, so brown your onions in some olive oil- just enough to coat the skillet- add your beef- brown it break it up as it cooks and add the cumin..i add a little water here – dice and toss in the garlic- let it go about 10 min simmering and then toss in your cooked rice, mix and check for salt- go light- add if needed, throw in your spinach to jalapenos¬† diced- and half of your pine nuts- half and seed your peppers- or split the poblano and stuff- line them in a baking pan oiled with olive oil- as you have them stuffed and lined top with cheese enough to give it a kick on top- sprinkle the remaining pine nuts on each one- and then use your can of tomatoes on top evenly and around your peppers- put in an oven @ 350 for about 25- 30 min.. maybe add a loose foil over if you want and pull it last 10 min…

these are righteous and not at all like the yucky things i have despised- i would totally do ALL poblano peppers next time and advise the smokiness they impart is such a flavor king……these are easy to adjust to your liking with cheeses and seasonings etc…i used what i had going on in the fridge- eat them with someone you love- spicy and healthy good for lots of heat..yet simple and low-brow too.

Served with roasted winter squashes-

and green romaine salad , fresh tomato, sliced garlic, olive oil, apple cider vinegar and pepper…..


This looks like a good recipe to try.

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