From my sister, Theresa, who cooks for her own alehouse in Oregon – Portal Brewing.
Me and mike eat it every day.
It’s a roasted Padilla pepper stuffed with avocado, cilantro, pine nuts, cabbage, sweet peppers etc. so delish.
1 lb. Padilla or other bell peppers
1 garlic clove
1 T. olive oil
1 c. chopped cilantro
1 c. cabbage
2 c. cooked brown rice
1 c. pine nuts
3/4 cup pepper jack cheese
1 c. corn
Preheat oven to 425° F.
Cut peppers into halves (lengthwise) and remove the seeds. Finely dice onion and garlic and cabbage. Brown onions, garlic, cilantro and nuts in a skillet in the oil over medium to medium-high heat. Add salt, and pepper, and cook briefly.
Cut avocado in half, remove pit, peel, and dice the flesh into cubes. Mix with all other ingredients. Fill into the pepper halves. Sprinkle with cheese.
Cook in an ovenproof dish for 10-12 minutes, or until peppers are tender.
Word/Phrase of the Day – todos los dias/ everyday
Tip of the Day – Theresa says, ” For non vegans you can add veggie or vegan burgers or Morningstar sausage patties grilled and chopped up. Mike puts pepper jack on his.