I know a lot of people need inspiration for their weekly meals. Even I do. Sometimes I get inspiration from meals I have at restaurants (which is rare), sometimes I comb my Google reader gathering inspiration from the many blogs I read and sometimes I will sit down and spend an entire night reading my cookbooks.
I also go in spurts wishing all the meals I make could be right from my own head, not reading someone else’s recipe, but let’s face it, that isn’t always possible. There are so many incredible recipes out there! I literally have hundreds and hundreds of recipes saved in various places and I barely make a dent in them.
And I never make the same thing twice.
Much to my husband’s dissatisfaction who will say, “well this is terrific, but I’LL never see it again!”
Sorry honey, but a girls gotta do what a girl’s gotta do!
Sometimes I get inspiration from thinking about old time dishes, things I’ve had in the past and haven’t made vegetarian yet and I know will be just as delicious made healthier.
That’s where these stuffed peppers come in. I don’t know anyone that doesn’t appreciate a stuffed pepper. The ones I have had have been meaty and greasy and cheesy but this recipe is light and the flavors of the peppers is really strong.
This is a bit of a “fusion” as typically a stuffed pepper recipe is made with green bell peppers. I made this recipe with poblanos because I love them. They have a nice mild/medium spice and add an incredible flavor to the dish.
The protein comes from the Quinoa and the black beans! I hope you enjoy.
Where do YOU get your cooking inspiration?
Recipe ~ Stuffed Poblano Peppers
~by Tammy Boyd
1 onion, chopped
1 clove garlic, minced
1 can black beans, drained and rinsed
1 large bunch baby spinach
2 cups cooked quinoa
5 poblano peppers, halved
1 can crushed tomatoes, juice included
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cheddar cheese – or vegan cheese
Preheat oven to 350. Cut poblano peppers in half and place cut side up in a 9×13 pan that has been sprayed. Saute onion and garlic in EVOO over medium heat until onions are translucent. Add spinach and saute until spinach is wilted down. Add quinoa, black beans, tomatoes and seasonings and heat through. Stuff each poblano half with filling and sprinkle with cheddar vegan or regular cheese. Bake in oven for 20 minutes.