What to do with four new Poblano Peppers freshly picked from the garden? What’s better than stuffing them.
After Roasting the Peppers, I stuffed them, threw them in the oven and then enjoyed the deliciousness that my garden produced.
For the stuffing I made a batch of my favorite, multi-grain mixture that I picked up at Trader Joe’s when dropping my daughter off at college in Massachusetts. I can’t wait until they are finished building their first store in Vermont.
Harvest Grains Blend contains: Israeli Couscous, Orzo, Baby Garbanzo Beans and Red Quinoa.
While the grain blend is cooking, I cooked 1 pound of ground turkey with a chopped onion and a clove of garlic, minced.
Then I added in a whole jar of Garlic Chipotle Salsa
and 2 T of Arizona Dreaming from Penzey’s Spices. Which is a blend of: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring.
If you don’t have Arizona Dreaming, you could use a chili powder blend.
Mix in the Harvest Grain Blend.
This is your stuffing for your Roasted Poblano Peppers.
Note: Although it looks like I put corn in, that is actually the baby garbanzo beans from the harvest grain blend. You could definitely add in corn and/or black beans. You could also substitute the grain blend for whole wheat rice, couscous or any of your other whole grains.
Top each stuffed pepper with cheddar cheese and then bake in the oven at 350 degrees for 20 minutes or until the cheese is melted.
I had quite a bit of the stuffing mix left over so I added it to a casserole dish and baked it along side the stuffed peppers.
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