• 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.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!


  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE
  • Advertisements

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!!!)

One Response

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: