Chef MDL here.I've been trying to use up things in my pantry and refrigerator, which gave rise to these tasty peppers.
I sauteed an onion in some olive oil and garlic, added some chopped celery and carrots, a finely chopped dried ancho chile. Once things were starting to get translucent, I added a can of chopped tomatoes and some pre-soaked and washed pinto beans, along with some vegetable broth.
After about twenty-five minutes, it was still a bit too wet for the peppers, so I added some quinoa, and simmered for another fifteen minutes.
I then spooned the hot beany business into some peppers, topped with a generous helping of fresh parmigiano-reggiano and baked for twenty minutes at 425.
Mmm.
wow! that looks amazing. is it something you will make again?
ReplyDeleteLooks great chef!! On a scale of 1 to 10 how spicy would you say this dish is?
ReplyDeleteI used one whole ancho chile in the stuffing, unsure of how hot it was going to be. It wasn't really all that hot, maybe a three or a four on a scale of one to ten.
ReplyDeleteInterestingly enough, I had more of the stuffing the next day over rice and it seemed even less spicy then.