Tuesday, October 30, 2012

Big Sur Peppers

You could not step twice into the same river; for other waters are ever flowing on to you. - Heraclitus

Life happens. It can happen to or with you. My delightful host was telling me about a recent trip to California and how she lost some personal items in the Big Sur River. After fishing them out, what was a bummer turned into some inspiration for last night's dinner. The other inspiration was some leftover frozen Amy's Kitchen California Veggie Burgers.

Big Sur Stuffed Poblano Peppers with Toasted Pepitas
Makes 4

4 poblano peppers
4 Amy California Burgers
1 pkg oyster mushrooms
4 garlic cloves
28 oz fire roasted crushed tomatoes
1/2 c. red wine
1 bay leaf
2 pinches sugar
salt to taste
pepper to taste

Tal Ronnen's Chipotle Cream recipe
Pumpkin seeds recipe

Core peppers. Saute burgers with garlic and oyster mushrooms and add chipotle cream to bind. Stuff peppers with mixture and place in dutch oven, pour tomatoes, red wine, water over peppers. Add salt, pepper, sugar, crushed bay leaves and crushed garlic. Cover and cook the peppers for 30 minutes. If you have fresh herbs, basil and oregano would be nice additions. Plate peppers with tomato sauce, top with a dollop of chipotle cream and sprinkle with pepitas (toasted pumpkin seeds).

Seriously, good eats!

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