Skip to main content

Couscous-Stuffed Poblanos


Inspired by the bounty in my WE Cooperative CSA box from Fogline Farm - and some leftover couscous in my fridge - I whipped up a quick dinner that would bake during my afternoon run in the sweltering Indian Summer heat: stuffed peppers.*

1 C cooked couscous
1 sliced tomato
1/2 bunch dandelion greens
1 leek, trimmed and thinly sliced
1 C cooked black beans
1/2 C sheep's milk fromage blanc from Garden Variety Cheese
freshly ground sea salt
freshly ground pepper
olive oil
2 poblano peppers, halved and deseeded

In a small sauce pan, saute the leeks and tomatoes in a splash of olive oil until they soften and begin to caramelize. Add in the dandelion greens and cook until just wilted. In a large mixing bowl, toss together the cooked couscous, cooked black beans, fromage blanc, and leek-tomato-dandelion mixture. Season to taste with salt and pepper. 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 and over 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.

*Just a sidenote, I am not recommending you leave your oven running when you're out of the house. My husband was home, helping the boys with their homework while I got my sweat on.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce