More About This Recipe
I've come to believe that any time you stuff one food item with another food item, it's always a happy time.
Especially when that one food item is in boat form, thus making the canoeing of the other food item into the mouthal cavity that much more of a happy time.
And especially when that one food item in boat form is a spicy pepper, thus adding some sass-a-frass to the canoeing of the food items into said mouthal cavity.
And also especially when the other food item being canoed into said mouthal cavity contains complex flavors ranging from sweet to spicy to nutty to cheesy to tart and back again.
Yeah, I've completely confused myself too.
Let's make some Middle Eastern Stuffed Poblano Peppers, shall we?!
Grab a few poblano peppers, a couple carrots, some cooked brown rice, ground chicken, a few spices, parsley, pine nuts, golden raisins and some yummy Manchego cheese. Mmmmm.
Start by dicing and sautéing your carrots. Like 5 minutes or so. Then take 'em out and set 'em aside.
Get your chicken all good and browned.
Then add some cinnamon, nutmeg, smoked paprika (oh my!), the cooked rice, golden raisins, parsley, toasted pine nuts, and I think that's it. Oh! Salt and pepper. And add the the carrots back. Taste it. Caaaaaan you even believe it.
Ohhhhh, hold on. Let's talk about the peppers real quick. You're going to want to slice them lengthwise and remove the seeds and ribs. MAKE SURE to wash your hands really well and do not touch your face or eyes or nostrils or any other body part or dog or anything that has a soul. Then bake the peppers for about 10 minutes (while the mixture cooks) just to start the softening.
Now, stuff the peppers!
Then layer on some of that super delicious Manchego cheese. You might want to taste a few handfuls of it just to make sure the cheese farmers and the cows did it right.
Back in the oven for 10ish more minutes and bam. Best moment of your life.
I seriously can't even handle looking at these photographs. That bubbly cheese is the death of me.
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Bev wasn't kidding about the whole washing your hands thing. You don't even want to know. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.