Welp. I guess today is as good as any day to start a cleanse. A cleanse from whisky, pork, and staying up late. We are getting too old to party like we used to!
I have been so caught up lately in everything Fall that I have neglected the fact that we still have plenty of summer produce available at the farm.
While Henry and I did our usual evening walk we stumbled upon some of this goodness.
I was so happy the tomatoes were still looking good. We picked as many as our basket could hold and continued on our quest for dinner ingredients. An easy and healthy meal was definitely what the doctor ordered. Boy, did these stuffed pablano peppers hit the spot.
The trick to these guys is sprinkling a light layer of pepper jack cheese right before placing them in the oven. The cheese gets so gooey and slightly crispy I can hardly STAND it! They are over the top delicious!
Spicy Stuffed Pablano Peppers: (the pablanos are spicy on their own, but I added cumin and cayenne pepper to the mix, you can obviously adjust the heat level to your liking)
This recipe serves two people.
2 large pablano peppers, seeded and sliced in half
2 ears of sweet corn, kernels only
1 can of black beans
1/2 cup cooked brown rice
1 medium sized yellow onion, finely chopped
1 1/2 cup cherry tomatoes, chopped
1 large bunch (about 3/4 cup) of fresh cilantro, finely chopped
1 tsp cumin
1 tsp cayenne pepper
salt and pepper to taste
Pepper jack cheese for sprinkling
1. Heat the broiler. Place peppers on a greased sheet pan and broil for about 1- 2 minutes. Flipping once. Set aside. Reduce oven temperature to 375.
2. Heat a large skillet over medium heat. Add onion. Saute’ for about 3-5 minutes. Add corn kernels. Cook for a few more minutes stirring every few minutes. Add black beans, cooked brown rice, tomatoes, cilantro, and spices. Stir. Continue to cook for about 5 more minutes. Remove from heat.
3. Scoop a few spoonfuls of mixture into peppers. Top with cheese. Bake in the oven for about 15 minutes. Enjoy!