I’ve been swamped with work lately and the thought of eating out again or buying prepared food (which almost never satisfies, except for maybe a burrito) wasn’t looking so good. Instead, I went through my leftovers and came up with a pretty good dinner.
After roasting a peeling some Poblano peppers (you could use regular bell peppers if you like or that’s what’s on hand), I stuffed them with a mixture of cooked quinoa, cooked ground buffalo and some leftover beans, in this case Red Nightfall.
I used Lorna Sass’s method of cooking the quinoa, which is like cooking pasta, in plenty of boiling salted water.
Once stuffed, I crammed the opening with cheese and baked in a hot oven until the cheese melted.
Really, this chile relleno thing can go on and on. The possibilities are endless.