hey, y’all! long time, no blog. i know. i’m slack. but i’ll be better – i promise!
the new csa season started a couple of weeks ago – yay! two weeks ago, i got a bunch of peppers in my box and decided to take a stab at stuffed peppers. it was AWESOME! recipe below!
stuffed peppers – ingredients
8 peppers (cubanelle, banana, poblano)
2 cups salsa
3 cups shredded cooked chicken breast
3/4 cup breadcrumbs
1 cup cooked quinoa
stuffed peppers – directions
cut tops off peppers and remove seeds. In a large bowl, combine the egg, 1 cup of salsa, chicken, breadcrumbs and quinoa. spoon into peppers.
spread 1/2 cup salsa in a 13-in. x 9-in. baking dish. place peppers over sauce. spoon remaining salsa over peppers.
bake uncovered at 350° for 55-60 minutes or until peppers are tender.
black bean and corn salad – ingredients
1 clove garlic
4 tsp salt
3 tbsp fresh lime juice (about 1 1/2 limes)
1/4 tsp chili powder
1/4 cup extra-virgin olive oil
1 cup corn kernels
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
freshly ground black pepper
black bean and corn salad – directions
for the dressing, smash garlic clove and combine with a pinch of salt. grind into a paste. whisk paste with lime juice, salt and chili powder together. gradually whisk in 1/4 cup olive oil. set aside.
for the salad, cook the corn in a little bit of olive oil over medium-high heat. add black beans and cook until warm. add dressing and coat evenly. add salt and pepper to taste. serve over kale.