Sunday 18th February 2018,
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Eh, Just Add Some Spice

Finally!  A new recipe! Jeez. I was beginning to think I forgot how to cook. Oh yeah, well you kind of need to know how to cook to forget how to cook. Minor detail. Lets move on.

Since I obviously have a lot of  extra time on my hands I get to choose great ways to spend that free time. Usually it is spent either A. sleeping B. looking up new ways to torture my classes or C. stalking other paleo blogs so I can feel a little guilty for not posting more. Lets just call a spade a spade, my free time I spend sleeping. Ahh. Sleep.

But sometimes at my desk job (yes I have a desk job) I have a couple minutes between invoicing to stalk Pinterest. What’s Pinterest you ask? Seriously? I hope no one is asking what Pinterest is because then I’d have to hit you in the face. Check it out. But beware, you’ll get sucked into a never ending worm hole and no one will ever ever hear your screams. Go ahead. I dare you.

Flipping through the newest pins from five minutes before, I decided to click on the “good food” category. I was getting ready to go to the grocery store and needed some ideas. Well I pinterested upon this blog:  Health-Bent.

I then proceeded to choose a few recipes to try out. I know I post a ton of tex mex-ish meals, but they are usually pretty Paleo friendly with a few tweaks and this one seemed easy enough. So I tried it out and I enjoyed it. I will make a few modifications next time and I will talk about those after the recipe below.

BTW. Side note. I made this dish only to find out after I slaved over a hot skillet for four hours that my fiance hates poblano peppers. What the hell. I’ve never met a pepper that that guy doesn’t like. So, although I won’t be making this for our household in the future. I thought I would pass it on. (ok this recipe doesn’t take four hours, but I like to be dramatic about the amount of time it takes me to cook so he will feel extra guilty about hating my food.)

Stuffed Poblano Peppers

Ingredients

  • 5 poblano* peppers (I used 4)
  • 1 lb. fresh chorizo, casings removed (slit the back of the sausage with a knife and unwrap the meat from the case) and crumbled
  • 4 oz. mushrooms, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, finely chopped
  • handful chopped cilantro
Avocado Cream
  • 2 avocados
  • 1 lime, juiced

Directions:

Preheat your oven to 450ºF.

Slice the tops off your poblano peppers (reserve them, minus the stem), then cut them in half, lengthwise. Remove the white membrane and the seeds. Coat in a little bit of fat (I used coconut oil) and place in the oven to soften.

While the peppers are working in the oven, saute the chorizo, onions, garlic, mushrooms and the chopped pieces of the poblano pepper tops, until everything is soft, about 15 minutes. Remove from the heat and stir in the cheeses and cilantro.

Take the peppers out of the oven.

Using a spoon, stuff the chorizo filling into each pepper and place back into the oven to melt the cheeses and warm everything up.

To make the avocado cream, use a fork to mash up the avocados with the lime juice. Serve with the rellenos.

 

*Poblano chile peppers are mild mexican chiles. Think of it as the less bitter, mexican version of green bell peppers. They’re found at most grocery stores, around the other chile peppers.

Enjoy!

Side Bar:

So the recipe called for chorizo. Now, I have never ever cooked chorizo before and I’m going to tell you that the one major modification I would make to this recipe is to NOT use chorizo the next time. I think that if I make these again I will use a mixture of seasoned ground turkey and possibly some organic sausage for some spice. I will tell you that I bought the chorizo and started cooking it and it was the color of blood and had a ton of grease. Now, I am pretty sketched out by meat in the first place, so when I see a skillet full of greasy blood meat I am completely turned off. But knowing that my fiance is a chorizo loving man I vowed to continue with the process. And because of the blood red color (made so by the pepper sauce they use) I could never tell when the chorizo was done, thus it was overcooked. Again, just a testament to my cooking skills. So. If you know how to cook chorizo or decide to use a different meat I think you will be in a way better boat than I was.

 

All in all, it was a nice change of pace to our normal dinner ideas. I hope you enjoy!

 

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1 Comment

  1. Angie March 21, 2012 at 4:39 pm

    Oh Chorizo! This made me laugh out loud!! And I immediately thought of this excerpt from a blog I wrote a few years ago:

    “Last night I was doing prep work for our NYE party. I placed some chorizo in the skillet to brown up, and before I knew it I had a pool of red fat with some bits of mystery meat wallowing around in the pan, refusing to brown up, like NORMAL sausage. I turned up the heat. More red grease, still no meaty bits of sausage appearing, just more unidentifiable bits floating in an ever growing pool of fat.

    “WTF is in this stuff?”, I said to myself. And then, I read the label.

    You do not want to know what is in Chorizo. But I’m going to tell you anyway!! From the label, I quote: “Pork (salivary glands, lymph nodes) fat (cheeks)” and some spices, blah blah.. Really? Salivary glands and lymph nodes?!?! And people willingly eat this stuff? It should be labeled “not fit for human consumption”. Why would anyone eat salivary glands and lymph nodes when there are so many other choices? Those of you who actually eat and enjoy glands and the like – You people are CRAZY! *gag*”

    Sorry for blogging in your comments but I couldn’t resist. ;)

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