The Last Supper....Stuffed Peppers!

Okay, Okay, Okay....I know......I haven't blogged in a WHILE! But I do have a good excuse, which is I've been in the process of moving and re-doing our new home!!! So while I won't change the title of my blog, I am happy to say that I am no longer cooking in a small kitchen! Yay!!!!! I am thrilled to be finally moved in and done with the renovations so that I can get back to the passtime I love the most (besides watching the Rangers) cooking!! Ben and I have had enough fast food to last us a lifetime, and moving so closely to a Chic Fil A has allowed for too many quick stops for Waffle Fries and Polynesian sauce! But I did one last meal at the old duplex that I would like to share, Stuffed Peppers! Its easy and delicous, and it actually makes me a little sentimental looking at these pics in my old kitchen, but here's to some new memories (and hopefully alot of new Blog Posts!!!!) So here you have it, the last meal from my "small" kitchen, Stuffed Peppers!

Begin by hollowing out 6 bell peppers (any color will do) Put in a large pot with water, until the peppers are covered. Bring to a boil and cook for approx 10-15 minutes until peppers are soft but not falling apart.

 While peppers are boiling.  Add 2tbs olive oil to a pan along with 1 diced onion, 1 diced poblano, 1 diced annaheim (or any pepper combo you choose).

 Once softened, add 3tbs of Cumin (I know this is not an accurate way to measure....)

 3tbs of Chili Powder

 1/2 tsp of Cayenne Pepper (optional, just adds heat)

 1tbs salt, 1/2tbs pepper

 Next add one can (regular sized) of corn, hominy, and black beans

 Followed by one can of tomato sauce. And 2 cups of rice, or quinoa, or what I did, 1c quinoa with 1c brown rice. Mix together and fill each cooked pepper with mixture. Put all in baking dish and cook for approx 10 minutes at 350!

 Serve with your favorite sides, I did mine with a skinny marg, chips, avocados and tomatoes! Enjoy!

Stuffed Peppers

6 bell peppers stems and seeds hollowed out

2tbs olive oil

1 onion diced

1 poblano diced

1 annaheim diced

3tbs cumin

3tbs chili powder

1/2tsp cayenne pepper

1tbs salt

1/2tbs pepper

1 can black beans

1can corn

1 can hominey

1 can tomato sauce

1c brown rice

1c quinoa

Cover bell peppers in a large pot with water, bring to a boil and cook for approx 10-15 minutes until desired softness is reached (some people like a crunchier bite to the pepper than others, I like mine to be fairly soft!) While peppers are cooking add to a pan olive oil, onion, poblano and annaheim. Cook until softened. Add cumin, chili powder, cayenne, salt and pepper. Stir and add beans, corn, hominey, tomato sauce, and grains. Line peppers up in a shallow baking dish. Fill peppers with mixture and cook for approx 10 minutes in a 350 degree oven.