Inspired by the bounty in my WE Cooperative CSA box from Fogline Farm - and some leftover Jade rice in my fridge - I whipped up a quick dinner, stuffing 3 poblanos. This is a riff on the Couscous-Stuffed Poblanos we had last week for dinner!
1 C cooked Jade rice (use whatever grains you have leftover)
1 t minced garlic
1 skinned, cubed tomato
1/2 C cottage cheese
1/2 C shredded parmesan
1 t chopped parsley
1 t chopped basil
1 t chopped cilantro
1/2 t chopped oregano
freshly ground sea salt
freshly ground pepper
3 poblano peppers, halved and deseeded
In a large mixing bowl, toss together all of the ingredients - except the peppers themselves. Stir until completely combined. Spoon the mixture into the poblanos and place on a baking dish. Preheat the oven to 350 degrees. Drizzle with olive oil, sprinkle with sea salt and pepper. Cover with foil. Bake for 50 minutes, then uncover and bake for an additional 10 minutes.
Serve hot with a crisp, cool salad on the side.