Southwest Stuffed Poblano Peppers
Makes 8 servings
- 4 poblano peppers – halved and seeds/membranes removed
- 1 pound lean ground beef – OR chorizo, see note 2
- 1 teaspoon each ground cumin, chili powder, garlic powder
- 1 cup cooked long grain white rice – see note 1
- ½ cup canned black beans – drained
- ½ cup frozen or canned corn – drained
- 1 15-ounce can fire roasted diced tomatoes – drained
- 1 4-ounce can diced green chiles
- ½-1 cup grated mozzarella OR Mexican-blend cheese
Instructions
Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t overlapping. Bake for 10-15 minutes while you move on to the next step.
Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.
Recipe from Creme de la Crumb
Italian Eggplant & Tomatoes
Makes 4-6 servings
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3 tablespoons extra Virgin Olive Oil
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2 garlic cloves, minced
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2 small or medium eggplants, cut into cubes (skins removed if desired)
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1 28 oz can of diced tomatoes (can also use crushed tomatoes or fresh tomatoes)
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1 teaspoon salt
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Black pepper, to taste
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1 tablespoon fresh basil leaves
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Parmigiano cheese (parmesan cheese) optional- for serving
Instructions
Cut the eggplant into 1/2-inch cubes.
Add olive oil to cover the bottom of the pan in a large skillet on medium heat. Add the eggplant- season with salt when the oil is shimmering and hot. This will help release the water right away before browning.
Cook, stirring often, until eggplant is tender and golden brown (about 10 minutes). This may take some time since the eggplant will release all its water before browning. Add garlic and stir to combine.
Add undrained tomatoes and stir to combine. Turn heat to medium-low and cook for 20 minutes, stirring occasionally.
Add fresh basil and pepper to taste. Stir to combine. Serve hot, warm, or cold with a garnish of fresh basil. Add a sprinkle of parmigiano cheese, if desired.
Recipe from Cucina by Elena
Caramelized Carrot & Onion Tart
Makes 4 servings
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1 sheet frozen puff pastry, thawed in refrigerator overnight
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1 egg, beaten with 1 tbsp. water
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Extra virgin olive oil
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1/2 lb. large carrots, sliced into 1/4″ thick rounds
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kosher salt
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3 Tbsp. vegetable broth
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2 Tbsp. unsalted butter
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2 onions, ends trimmed, peeled and thinly sliced
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fresh ground black pepper
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1 c. freshly grated Parmesan
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1/4 c. fresh parsley, chopped
Instructions
Preheat oven to 425 degrees F. Line half sheet pan with parchment paper. Roll out pastry on lightly floured surface to 11×11-inch square. Using a sharp paring knife, gently score a 1/2″ border, carefully cutting halfway through the pastry. Brush lightly with egg wash on the border and bake for 10 minutes.
Meanwhile, in a large skillet over medium-high heat add 1 tbsp olive oil, carrots and 1/2 tsp salt. Sauté for 10 minutes until edges become golden brown. Add 1 tbsp vegetable stock and cover for 5 minutes. Simultaneously in another large skillet over medium heat melt 2 tbsp butter and sauté onions. Stir ocassionally. Add 2 tbsp stock, 1/2 tsp salt, 1/2 tsp pepper and cook for 2 minutes until moisture is absorbed.
Since pastry will be puffed up, gently press with fingers to flatten the center area leaving the border raised. Sprinkle cheese evenly all over center, then evenly layer onions and lastly, spread out the carrots. Lightly drizzle with olive oil and bake for 15 minutes.
Garnish with parsley and serve immediately.
Recipe from Delish