poblano stuffed peppers
list for 2 servings.peppers
2 poblano peppers - straighter the better (1 pepper per person)
1/4 lb ground beef (or turkey or lamb or pork)
4-6 mushrooms sliced
1/2 onions diced
2-3 cloves garlic minced
handful of cilantro minced
1/8 tsp cumin
1/4 rsp mexican oregano
(in a pinch use taco seasonings)
1 cup shredded cheese (use less if you'd like but this is tex-mex
sauce
4-5 green chilies pureed
8 oz coconut milk
1 bouillon cube - used veg can use chicken as well
salt to taste
1/4 tsp mexican oregano
prep for the pepper
split the peppers in half
remove seeds
blanch the pepper till half soft
prep for the meat
saute onions & garlic
add mushrooms and saute till soft
add ground meat saute with a spoon and try and break up all the meat -
add spices and then add a few tbs to 1/4 cup of water and let the meat simmer the water out.
prep for the sauce
in a saucepan place green chili puree, coconut milk, and spices
simmer to blend flavors
OVEN TIME | 375F
place meat into the peppers and top with cheese
in the oven till the peppers are soft enough and cheese is melted
SAUCING
drizzle and serve with the quinoa salad on the side
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quinoa salad
quinoa
bouillon
celery - dice
red bell pepper - dice
carrots - grated or shaved
zucchini - grated or shaved
herb - cilantro, basil, parsley etc - mince
dressing
balsamic vinegar
fresh oj
salt
pepper
roasted coriander seeds
prep for the quinoa - rinse the hell out of the quinoa before cooking
1:2 ratio
1 cup quinoa = about 3 cups cooked
2 cups water with bouillon or salt
prep for the vinaigrette
dry toast seed then crush add remaining ingredients and whisk
prep for the prep
prep the veggies as directed above - toss with vinaigrette and then add cooked quinoa
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