Thursday, July 8, 2010

Stuffed Poblano Peppers, Tomatoes, and Squash

Stuffed poblano peppers (chili relleno), tomatoes, and squash, with a side of black beans and rice.

The vegetables are coated in olive oil; stuffed with fresh sweet corn, homemade salsa (tomatoes, onion, garlic, habaneros, lime, cilantro), and tofu seasoned with taco seasoning mix; sprinkled with kosher salt; and baked at 350 for about an hour.

I added fresh tomatoes, tomato paste, cumin, and some other stuff I can't remember to canned black beans and cooked brown rice for a very flavorful dish.

Olé.

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