First, can I just give a shout out for the AMAZING basket we received this morning. It was like Christmas morning for this veggie & fruit loving gal. There were so many of my favorites; grapefruit, asparagus (which by the way, I have the best recipe for, so save one bunch for later), broccoli, apples, and a new one I have yet to try; purple kale. Did anyone else feel like there should have been a cabbage patch kid in there too?!?!
Anyway, if you still haven't figured out what to do with your anaheim peppers from last week, I still recommend these burgers, or you can try these stuffed peppers. I have a meeting on Thursday evenings and so I do not eat with my family and when I came home, my husband said this recipe was a keeper. Now, I didn't love it as much as he did and I think it was because the anaheim peppers have a bit of a smoky flavor which has never been my favorite, but I think the filling would be perfect in a bell pepper or even as a burrito. In fact the Mr. is having it for lunch today wrapped in a tortilla. Let me know if you try it. I found the recipe on Chow.com, but modified it so here's what I did.
Stuffed Anaheim Peppers
**this makes a lot of filling. we stuffed 3 peppers and have enough left for 2 good sized burritos.
1 C uncooked basmati rice (can use anykind of rice)
1 1/2 C water
1 t salt
1 cup black beans, rinsed and drained
1 1/2 t cumin
3/4 C lite sour cream
3/4 C mexican blend cheese
1/2 C chopped cilantro
1 C chopped tomatoes
1/2 C chopped scallions
1/2 black pepper
salt to taste
1. Combine rice and water. Cook rice 5-10 minutes shy of the directions. Set aside and let cool.
2. Wash peppers and prepare them for stuffing. Cut the stem off and then make a slit down one side from the top to the bottom of the pepper; essentially you are making a pocket for the filling. Clean out the membranes and any seeds.
3. Place beans in a large bowl. Mash them slightly. Add remaining ingredients, including the rice. Mix well. Taste the mixture and add salt and other seasonings as needed. I added a little cayenne and chili powder.
4. Carefully spoon the nixture into your peppers filling them quite full. Cover with foil and bake for 45 minutes in a 350 degree oven. Check pepper with fork to make certain it's soft.