Roasted Stuffed Poblano Pepper

I've actually been daydreaming about this recipe. I bought some poblano peppers and a dry wild rice/lentil/bean pilaf at the farmers market last week. I have been trying to think of my own stuffed peppers recipe. Here it is, my own recipe-

Ingredients

2 large poblano peppers

1 cup rice pilaf mix, cooked

4 baby bella mushrooms, chopped

handful of watercress, chopped

1/4 cup shredded cheddar and monterrey jack cheese

Salt + Pepper to taste

Directions

1. Preheat oven to 400 degrees.

2. Sauté the shrooms and watercress in a drizzle of evoo or cooking spray. 

3. In a small bowl, mix the pilaf, shrooms + watercress and cheese (I also drizzled some sriracha in there to add a little more spice).

4. Cut the tops off the peppers and clean out the inside (take out all seeds).

5. Stuff the peppers with the pilaf mix. 

6. Place tops back on peppers and lay out on a baking sheet.

7. Roast for about 8 minutes at 400 degrees then set to broil for about 4-5 minutes, keeping a close eye. 

I accompanied the stuffed pepper with some roasted red and yukon potatoes. Roasting vegetables is one of easiest, tastiest and healthiest ways to incorporate veggies into your diet. In a large bowl, I tossed the chunks of potatoes with a drizzle of evoo, nutritional yeast, sea salt, freshly ground black pepper, paprika, garlic salt and fresh basil from my herb garden. You roast them in the oven at 375-400 degrees for close to 30 minutes. You can do this with practically ANY vegetable.

Happy cooking everyone!

-Kat