OK, it’s time to cook, again. Here’s a quick dish that can serve as dinner for four hungry adults, or make dinner for two with leftovers (and who doesn’t love leftovers)! Add some cubed chicken, make it vegetarian, use up that leftover cooked sausage. Whatever you choose… let your creativity shine.

Assemble this up to a day ahead and refrigerate until ready to put it in the oven. If this goes into the oven cold, remember it will take 5 to 10 minutes longer to cook.

Poblanos are wonderful peppers, flavorful, not too hot, but then again, not too bland, either. Choose nice, blocky peppers, about 4 to 5 inches long, firm, dark and shiny. Steam them whole and then (with gloved hands) remove the stems, seeds and membrane.

I chose low fat cheeses but you can use the cheese of your choice. Fat free cheeses will not melt, and fat free cream cheese will cause the filling to be watery. If your spice cabinet seems a little weak, now is the time to add some Mexican or Southwest seasonings.

Stuffed Poblano Peppers

Each pepper is one BIG serving. They can be frozen in individual freezer containers. Label and date.

Ingredients (for 4 servings)

• 4 large poblano peppers, washed
• 2 cups cooked brown rice
• 1 can black beans, drained and thoroughly rinsed
• 2 ears sweet corn, kernels removed (or 1 cup frozen corn kernels)
• 8 ounces low fat (neufchatel) cream cheese
• 1 15-ounce can diced tomatoes, drained
• 1 small can mild green chilies, diced
• 1 cup plus 1/2 cup shredded Mexican-blend cheese (low fat)
• 2 teaspoons ground cumin
• 1 teaspoon any kind of chili powder (regular, Aleppo, Chipotle)
• 1/2 cup fresh cilantro, chopped
• Low fat sour cream or plain fat free Greek yogurt (for topping just before serving)

Equipment needed

• A pot, with a lid, large enough to hold all poblanos
• 3 quart pan with lid to cook rice
• Measuring cups and spoons
• Can opener
• Mesh strainer
• Rubber kitchen gloves
• A small paring knife
• A large mixing bowl
• Small microwave-safe bowl
• Small cutting board
• Chef knife
• Oven-proof 7×11 (or larger) dish

Directions

• Fill pot with enough water to go ½ way up peppers. Bring water to a boil. Add peppers, cover with lid and boil for 5 minutes. Using tongs, remove peppers from water and place on a plate.
• Using rubber gloves (kitchen or surgical), slit peppers, using a paring knife, one at a time, down the side. Remove stems, seeds and membrane and discard. Place peppers in an oven-proof glass or stone dish.
• Cook rice or use rice prepared at another time. Place in a large mixing bowl.
• Using a small paring knife, remove corn kernels from cob and place kernels in mixing bowl.
• Drain and rinse black beans. Place in mixing bowl.
• Remove cream cheese from package. In a small microwavable bowl, microwave cream cheese on full power for about 30 seconds, until soft enough to mix in with other ingredients. Add to mixing bowl and squish around with all the other ingredients.
• Add drained, diced tomatoes, 1 cup of shredded cheese, cumin, chili powder and cilantro. Mix well.
• Stuff each pepper. Make them fat. Surround the peppers with the filling that wouldn’t fit inside the peppers. Sprinkle remaining ½ cup shredded cheese on top.

At this point, the peppers look like a casserole and are ready to go into the oven. (You can put them in the refrigerator and bake them later. If they go into the oven cold, you may have to bake them about 5 minutes longer.)

• Bake in 350º oven for 20-30 minutes, until filling starts to bubble.

Serve with sour cream or Greek yogurt. Ta Da!