"The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill."
- Bryan Miller
- Bryan Miller
May a tidal wave of happiness, joy and health flood every moment of your day! May you be wringing the excess happiness to those who surround you and may they do the same. Hi everyone!
"Not gonna, not gonna, not gonna." I'm not going to share the stuffed Poblano pepper recipe. Why? It's not exactly brain science and the variations are endless. You can use a Poblano or you can use a bell pepper. You can stuff it with brown rice, quinoa, or farro. You can include minced onion, eggplant, zucchini, or any choice of spices and herbs.
Quick! Open the cupboard and open the refrigerator. What do we have in excess? Are there some left-overs which you can use? If you use your noggin when selecting the stuffing, you will end up with a healthy and tasty meal (or side dish). It's truly as simple as stuffing your choice of pepper and then baking (or grilling) it.
There is simply something truly special about the sweet taste of baked pepper when mixed with grain stuffing. Healthy, nutritious and practically guilt-free. Simply pay attention to what you're using for the stuffing and don't go overboard on the butter or oil. This is a healthy dish that needs no fat-laden embellishment.
It's my hope that this particular blog post might shove your mind to the right of that culinary box. You know... to direct you to think outside of the culinary box. Yes, your results might not be absolutely perfect but you made it and it's your creation. This enhances the results no matter what you end up with.
Hi-dee hi-dee reach-inside-the-veggie-bin-and-grab-yourself-a-pepper-to-stuff-ho my friend.