My mother-in-law Marie is a fantastic cook, and is sweet enough to send me vegetarian recipes she thinks I might like. I’ve been wanting to try this Grilled Stuffed Poblano Pepper recipe for quite some time, and finally got around to it earlier this week. And…I’m so glad I did (Paul’s pretty happy, too).
How I Mixed it Up:
- Due to the pumpkin shortage that I had no idea was in effect, (many thanks to my friend Capella for explaining this to me) I wasn’t able to locate the pepita seeds (fancy name for pumpkin seeds) the recipe called for, so omitted them.
- I used reduced-fat sour cream—only 30 calories for two tablespoons. Woot, woot!
- At Marie’s suggestion, I added two canned, green chilies. (see note below)
- I served the finished product with a smidgeon of enchilada sauce. (ditto)
- Instead of yellow rice, I used a brown rice and bean mix from the bulk section at whole foods, to pack an extra whole-grain punch.
While completely scrumptious, they proved to be a wee bit too spicy for Paul and I. I think the addition of the chilies AND the enchilada sauce were a bit too much, heat-wise—and we love our spice. Next time, I think I’ll pick one, or the other.
If you want to totally mitigate the spice, or can’t find poblano peppers, green bell peppers would work just fine.
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