This could be made with many variations. You could use Anaheim peppers, a different grain, different cheeses, no cheese, a meat, no meat, etc.
1 tube(s)8oz soy chorizo
3/4 can(s)29oz pure pumpkin
3 largepablano peppers
3 clovegarlic, chopped
1/4 cdried onion
1/4 cparmesan cheese, grated or chopped
slicepepper jack to top stuffed pepper
1oven preheat to 375 degree f
How to Make Stuffed Pablanos
- Chop one of the peppers. Be sure to remove the white veins, seeds, and stem. While your hands are peppery, cut the other two peppers in half and remove seeds, stems. (You could leave whole and stuff.) (Roasting the peppers seemed like they might not be rigid enough to contain a proper amount of stuffing, but definitely would be tasty.)
- Throw a handful of chopped pablano and dried onion in with cooking quinoa.
- When quinoa is ready, add to "meat" mixture. Add chopped/cubed/grated parm and mix in thoroughly.
- Put pepper halves on a cookie rack, to help cook bottom side of peppers. Put cookie rack on top of 9x13" pan, to catch any drips. Stuff peppers and cover halves with cheese slice.
- Serve and enjoy. I served Acorn halves cooked with butter, S & P, and chopped garlic. But I think the Acorn with butter and brown sugar would add a nice sweet element to the spicy element of the peppers.
- Sorry that there are no pics of my peppers. Next time I make it, I will get some for posting.