Shorter days and cooler nights on the farm are bringing greens back to a starring role. This week we have plenty of our salad mix, which is a mix of several types of lettuce. We've also added edible nasturtium flowers. They taste sweet at first and then like a radish. But if you don't want to eat them, you can use them for an autumn-colored garnish.
Kale is still going strong, and this week we have a limited amount of broccoli. Tomatoes are done, but we still have a lot of summer squash and zucchini, and plenty of red raspberries. The peppers continue to produce abundantly (at least until we have a hard frost)—bell peppers, Carmen and Escamillo sweet peppers, and mildly spicy poblano peppers. The poblanos are especially great in Mexican dishes. This recipe makes a hearty meal.
Stuffed Poblano Peppers
6 large poblano peppers, halved with seeds and ribs removed
1 teaspoon vegetable oil
1 pound ground beef
1 teaspoon minced garlic
1 packet taco seasoning
1 cup cooked white rice
1 cup black beans, rinsed and drained
1/2 cup corn kernels
1 cup diced tomatoes
1 1/2 cups shredded Monterey Jack cheese, divided
2 tablespoons chopped cilantro
Cooking spray
Preheat the oven to 350. Coat a baking sheet with cooking spray. Lay peppers on pan in a single layer. Bake for 10-15 minutes or until softened.
Heat oil in a large pan over medium high heat. Add ground beef and cook 5-6 minutes until cooked through. Add garlic and cook for 30 seconds. Add packet of taco seasoning along with 2 tablespoons water. Stir to coat the meat in seasoning. Add rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove pan from heat and stir to combine.
Divide meat mixture evenly between the peppers. Top with remaining cheese. Return peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.
