So I will share a recent victory. I successfully cooked a vegetarian meal. *cheers* *wahoo!*
My past escapades at vegetarian cooking (and no, we are not becoming vegetarians!) have been lackluster and plain gross.
Orzo stuffed bell peppers. Sounds fabulous = tastes like bland, soggy rice in a cold, chewy pepper.
Quinoa (which is actually fairly tasty when done right) and sauteed vegetables = mushy brown sludge
The only other "vegetarian" option I've tried is Twice Baked Potatoes and although delicious, probably not the healthiest.
So, last night - I hit the jackpot. A delicious and easy recipe, and something so different from the normal chicken and vegetables that I actually squealed when I ate it. I know, dork.
Stuffed Poblano Peppers
via Polwig
1 (28oz) can of whole peeled tomatoes in juice (I used two small cans of tomato sauce)
1 jalapeno chile (I used pickled jalepenos)
2 small (1 huge) onion
3 garlic cloves
1 (19 oz) can black beans
1/2 cup yellow cornmeal
1 cup (4 oz) shredded cheese (pepper jack or italian mix)
1 tsp cumin
3/4 cup water
4 large poblano peppers.
Preheat oven to 425 degrees. Combine tomatoes (or sauce), one onion chopped and 2 garlic gloves in blender. Blend until smooth.
Mix other chopped onion, one garlic clove, black beans (drained and rinsed), cornmeal, cheese and cumin. Add water to desired consistency.
Cut poblano peppers lengthwise in half and stuff with bean mixture. Add lots of salt and pepper.
Pour tomato mixture onto bottom of 9x13 pan, place peppers on top, squish down a little bit so they are somewhat covered in sauce. Top with more cheese.
Bake for 30 to 45 minutes. Top with sour cream
OMG. So delicious. I think the sauce is what makes it. It reminds me of the salsa in El Salvador we ate with the pupusas. So yummy. I also made an avacado and tomato salad, which added a fresh spin on it too.
Oh, so yum-O!
