Or, How to Stuff a Pepper
No-Meat Loaf, and a little crumbled goat-cheese.
This is just one possible stuffing; you can pretty much just make it up as you go along. Quinoa and veggies works just as well, or salsa and cheese.
Packing the PeppersCut the stem off of a poblano pepper and scoop out the seeds, then stuff the rice mixture inside. Roast it in the oven until the pepper is tender, which is about 20 or 30 minutes at 350 degrees.
Dragon Tongue beans, steamed 10 minutes then tossed with a little olive oil, sea salt, and fresh ground pepper.
The result? A very balanced meal with just a bit of heat from the pepper, a touch of sweet from the apple barbecue sauce, a little tang from the goat cheese, all combining to complement the savory of the rice and veggies. Perfect.