Stuffed Cubanelle Peppers, Quinoa cucumber salad, and salsa beans. The
new Mexican Combination Plate!
I had these beautiful light green sweet Cubanelle peppers that were dying to be stuffed. I had P blanche them and pull out their innards. The night before I made a killer roasted chipotle hot sauce that couldn't wait to blend with the ground turkey and tomatoes, onions, garlic, jalapenos and cilantro.
This is why you can't trust a foodie. Because once a restricted food is introduced back into the kitchen, then I would rather get a migraine than let it go to waste or throw it out. I must use it up! Thus the last minute addition of grated Parmesan to the peppers.
Oh they were so smoky and juicy. I was going to warm the hot sauce and put it over top but I knew I would do that with the leftovers, so this time I instead added lots of hot sauce to my pinto beans and they became my new best friend.
Also instead of rice, I served warm quinoa with cool chopped cucumbers and tomato and squeezed some fresh lemon juice and olive oil over top.
This represents how I feel today about food. It's lighter, it's fresher, it's bolder without losing any of the flavor.
The side of salsa was scooped up with baked veggie chips.
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