STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE AND MEXICAN MILLET

Yesterday I Made:

STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE AND MEXICAN MILLET for DINNER.

Stuffed pepper recipe from Body+Soul Magazine.

Mexican Millet recipe from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz.

Roasted poblano chiles stuffed with a mixture of white button mushrooms, quinoa, black beans, and corn, smothered in a spicy cilantro, chipotle sauce and baked until heated thru.

The millet recipe is a simplified version of Spanish Rice ( or Mexican Rice).

Toasted onion, millet, tomato paste, cumin, cooked in vegetable broth until millet is light and fluffy.

The millet turns out soft and crunchy and it even has a cheesy aftertaste.

Both recipes were awesome and will definitely make both again.

Poblano chiles are my all time favorite chiles.

They're good in just about any dish, from chilaquiles to soup to pasta to tacos!

STUFFED CHILES WITH WALNUT SAUCE AND HOLIDAY RICE

Today I Made:

STUFFED CHILES WITH WALNUT SAUCE AND HOLIDAY RICE for DINNER.

Recipe from VEGETARIAN TIMES NOV/DEC. 2005 ISSUE.

Roasted poblano chiles stuffed with a tomato mushroom sauce and topped with a walnut sauce over a bed of brown rice with green bell peppers.

Both my husband and I aren't mushrooms fans, but in this dish you can't even tell that they're the main ingredient.

Overall this dish was a hit.

Great combination of flavors.