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Sunday, November 13, 2011

Chiles Rellenos

Or, How to Stuff a Pepper


Chiles Rellenos is a pretty simple recipe. The stuffing is made out of cooked brown rice, peas, corn, and mushrooms from the farmer's market stir-fried together with the same Apple Barbecue sauce we used in our 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 Peppers

Cut 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.

The side we've got pictured to the left are 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.