The blackbeans, quinoa, veggies and cheese give the filling a wonderful texture, and the creamy avocado lime sauce adds a satisfying decadence when you dig into these peppers
Spoon blackbean mixture into bell peppers and sprinkle with more cheese. In a large pot of simmering water, steam peppers until tender, 5 to 7 minutes, then drain and let cool. Meanwhile, in a large bowl, combine blackbeans, corn, 1/2 cup pepperjack, 2 scallions, chili powder, and hot sauce and season with salt
Gently fill the peppers with layers of seasoned rice, salsa, cheese and beans. of cheese, beans (as much as I could stuff in), then more salsa and cheese (same amounts as before)
Gently fill the peppers with layers of seasoned rice, salsa, cheese and beans. of cheese, beans (as much as I could stuff in), then more salsa and cheese (same amounts as before)
With the help of Concord Foods salsa mix and a family recipe for Cumin BlackBeans & Rice, I came up with these scrumptious Southwestern StuffedPoblanoPeppers
Add chicken and blackbeans. Toss chicken with half each of the chili powder, salt and pepper. cook onion, garlic and remaining chili powder, salt and pepper, stirring occasionally and scraping up browned bits, until softened, about 5 minutes
Beef and peppers in blackbean sauce, a photo by La belle dame sans souci on Flickr. The other ingredients I used were one red and one green pepper, sliced into strips, a small bunch of spring onions, trimmed and sliced into short lengths, beansprouts, a few quartered chestnut mushrooms, two crushed garlic cloves, a heaped tablespoon of blackbean sauce and some cornflour paste
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