The Recipes

Stuffed Pepper

The beauty of stuffing peppers is that you can use whatever you have on hand.  If you don't want to use beans, use a grain or some cous cous.  You can also use garlic and dried basil to make a more Italian-flavored pepper.

Stuff Yourself Pepper


- 1 poblano pepper, cut in half
- 1/4 c. black eyed peas
- 1/2 chayote squash, diced
- 1/4 onion, chopped
- 1/2 anaheim chili, chopped
- 1 ear corn, kernels removed
- 5 oz. of tomato sauce
- 1/2 tsp. Mexican oregano
- 1/2 c. chicken stock
- salt
- pepper

Preheat the oven to 375 degrees.

Remove the seeds and ribs, and place the pepper halves in a shallow baking dish.  Mix all of the other ingredients together in a bowl and spoon into the pepper halves.  Pour the stock into the bottom of the dish.  Cover the dish and bake for 25-30 minutes.  Remove the cover and bake for another 10 minutes.  The poblano should be fork-tender; the squash pieces will remain a bit of bite.