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Shelby

Shelby

19 hours ago, MaryIsobel said:

Your stuffed peppers (poblanos?) look like a good thing I could make for my gluten free, pescatarian friend that will be visiting for a couple of days at the end of this month. Recipe or method?

 

It's embarrassingly easy lol.  You could make it more elaborate if you wanted.  If you have homemade enchilada sauce then, of course, use that but I find I'm happy with a doctored up can of it from the store--I usually crush up a beef bouillon cube in a skillet, add the sauce and then add more spices and then heat up.  Broil the peppers (I do it in the CSO on steam broil--500F for 10 mins on each side).  Cool and peel.  Cut a slit.  Stuff with sharp cheddar and beans.  Cover with sauce.  Heat at 350F until bubbly.

Shelby

Shelby

19 hours ago, MaryIsobel said:

Your stuffed peppers (poblanos?) look like a good thing I could make for my gluten free, pescatarian friend that will be visiting for a couple of days at the end of this month. Recipe or method?

 

It's embarrassingly easy lol.  You could make it more elaborate if you wanted.  If you homemade enchilada sauce then, of course, use that but I find I'm happy with a doctored up can of it from the store--I usually crush up a beef bouillon cube in a skillet, add the sauce and then add more spices and then heat up.  Broil the peppers (I do it in the CSO on steam broil--500F for 10 mins on each side).  Cool and peel.  Cut a slit.  Stuff with sharp cheddar and beans.  Cover with sauce.  Heat at 350F until bubbly.

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