• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Poblanos Rellenos – Stuffed Poblano Peppers

A friend of mine asked me a few months ago how to reuse leftovers in new ways. Jessica Foulke, if you’re out there, this post is an answer to a question you asked me so long ago. At least, it’s one approach. I love to make “base” dishes that can be used in any number of ways – salads, stuffings, even as toppings for pizza. Think of something with basic layers of flavor, like this combination of beans, corn, rice, and meat. The resulting mix will, inevitably, produce leftovers, but ones that are quite versatile. I love to eat this mixture as a warm salad over wilted greens. Or, alternately, this recipe halves very easily. Then any other ingredients you have leftover can be used for a completely new recipe!

Poblanos Rellenos

Served 3.
Leftover Potential: Filling reheats very well, and roasted peppers can be kept refrigerated for up to a week.

3 poblano peppers

1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 pound ground chicken, beef, or turkey
1 cup rice, cooked (I used brown rice, but any kind will work well)
1 1/2 cups corn
1 1/2 cups pinto beans
1 package taco seasoning (or your own blend: 2 tsp of cumin, 2 tsp of coriander, 1/4 tsp chili powder, 1/4 tsp oregano, 1 tsp paprika, 1/2 tsp garlic powder)

salsa, to garnish
sour cream, to garnish
shredded cheese, to garnish

1. Roast the peppers over an open flame. This can be done on a grill, a gas stove, or even with a torch and tongs. Roast until the skins become blackened and blistered. Popping sounds are normal.
2. Heat the oil over medium high heat. Add the onions and saute until translucent. Add the garlic and saute until fragrant, about 1 minute.
3. Add the ground meat. Break up the meat with your spatula, and cook until browned completely. Add the corn, beans, and rice and stir to combine completely and heat through. Season with the taco seasoning and toss to combine.
4. Serve with salsa, sour cream, and shredded cheese, if desired (without the sour cream and cheese, this is an extremely healthy, low calorie dish!!!)
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One Response

  1. This looks absolutely delicious! What a great rice recipe variation. You may also enjoy these related recipes: http://tinyurl.com/ccd28k

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