Wednesday, March 12, 2014

Tex Mex Couscous Stuffed Poblano Pepper!

Call me a dork, but I love a good deal.  A good deal of any kind is great, but when you see something on special at the store and it is actually on your grocery list its even more of a bonus!  Sure, couscous isn't an expensive item, but when I found a large canister for just 99 cents I kind of wanted to jump up and down with joy.  A little pathetic, maybe?  But it is the small things in life that bring me joy!

Sure, we all know the Mexican dish, Chile Rellenos, or Stuffed Poblano Peppers.  They are oooewy-goooewy with goodness...unhealthy goodness that is.  I thought, why not substitute cheese or vegan cheese with a grain and beans/veggies?  Turns out that is was a great idea!  Completely satisfying and guilt free!

Cooking couscous is quick and easy!   If you want a quick, go-to grain, choose this!  The ratio is 1:1.25 and just takes about 5 minutes to cook once water is boiled.  I used whole wheat couscous because it has more health benefits than regular couscous.  The fiber content is tripled and brings a great taste to the dish as well!

Tex Mex Couscous Stuffed Poblano Pepper

Ingredients (yields 4 servings)
4 poblano peppers
1 c whole wheat couscous
1 1/4 water
1/2 c black beans
1/2 c corn
1 c salsa
3 tbsp chopped cilantro
1 tsp chili powder
1-2 tsp favorite hot sauce
1 tsp cumin
3 tsp nutritional yeast
1/2 tbsp evoo

 Preheat oven to 400.  Brush poblano peppers with evoo and bake in oven for about 20 minutes, turning them once half way through.
While peppers are baking, cook couscous accordingly (boil your water, add in couscous cover and remove from heat.  Let sit for about 5 minutes, fluff with fork).  In a bowl, mix couscous with salsa, cilantro, corn, black beans, seasonings and hot sauce.  Set aside.
Once peppers are baked (slightly charred on the outside), remove from oven, slit them in half and remove the seeds.  Be careful....they are hot!
Take a caserole dish and spoon in a thin layer of salsa on the bottom.  Next, spoon in couscous mixture into each pepper and place into baking dish.  Return to oven and bake for an additional 10 minutes.
Once done, serve with more salsa and vegan sour cream if desired.

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