You may, or may not, have noticed that I’m trying to eat healthier …. but mostly, more than anything, eliminate grains.
Rice, flour, wheat, bread, corn, etc. It’s a hell of a lot harder than just bypassing bread basket, that’s all I can say.
Grains hide in a lot of places. It’s not like gluten, which most manufacturers are getting on the wagon with labeling Gluten Free. If it says Gluten Free on the label, you are half way there to GRAIN FREE, but not always.
So, anyway. It’s hard.
Best approach is just all natural foods, avoiding anything in a package that has more than a few (up to 5) ingredients. Which means a little more work in the kitchen. Which is fine and dandy as I like to be in the kitchen (most times) but not after a long day at work.
With Sonny Boy being home, I wanted to make foods that he would enjoy and stuff that I could improvise for myself, without making too much more work. Which is how I ended up with these.
Oh. And not to mention, I found these over at this Finn In The Kitchen place … mine aren’t exactly like hers, but the whole idea totally inspired me! And just for those of you who follow along on the menu plan … these are NOT the stuffed peppers I keep hoping to make … those will be coming soon.
Poblano peppers have a slight heat. They ARE a chili pepper … when dried, they take the name of chili ancho. They taste ‘green’ and, in my opinion, have a little bit of a smokey flavor, which isn’t really the word I’m looking for … I can’t really find the word to describe them, if you can imagine. I got mine at Whole Foods for $3.99 a pound, which is about the price of regular colored peppers. FYI … just found some this past weekend for 99 cents a pound …
Just whip up your favorite taco meat recipe … go ahead, venture away from the pre-packaged envelope stuff, you’ll be glad you did …
Take a couple of poblano peppers, 1 large or 2 smaller ones per person/serving, wash and dry, cut in half and pull out seeds and cut around the top stem part. Pat the inside dry and drizzle a little olive oil on the inside and outside.
Set peppers on a baking tray and broil for about 1 to 2 minutes per side. You want them a little less raw, but not charred or mushed.
Once cooked a little, they will open up … I will definitely char them a little more then next time around. So, after they are cooked a little, add your meat to the inside, top with toppings (lettuce, salsa, sour cream, cheese, etc.)
Now, I originally was going to be adventurous and eat with my hand, intending to sort of cup the pepper in my palm and shove in my mouth but opted to eat with a fork and knife, cutting as I went along. I may have overstuffed them? 🙂 Not a bad thing, trust me.
This was such a nice change from the usual taco salad that I make … I think I will stick with this for a little while!
Linking up with some of the following GREAT blog hops … go check them out! Mop It Up Monday, Mangia Monday, Creative Monday, Melt In Your Mouth Monday, Dinner
Time Recipes, Show Me What You Got, Made By You Monday, Hunk of Meat Monday, On
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Monday, Whats In The Gunny Sack, Makin You Crave Monday, Clever
Chick, I Gotta Try That Mondays, Creative Corner Blog Hop, Monday Mania, Make Your Own Monday, Mix it Up Monday, Tempt My Tummy, Memories, Tuesday At The Table, Tasty Tuesday, How
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It Wednesday, Homemade By You, Lil Luna Link Party, Whole Foods Wednesday, Whole Food Wednesdays, Whatcha Whipped Up, Healthy 2Day Wednesday, Hearth and Soul, Super Link Party, Ultimate Recipe Swap, Thrifty Thursday, Full Plate Thursday, Crafty
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