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
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.