Three in One

We went shopping the other day at an international market. I was eyeing up the beautiful red bell peppers when all of a sudden, the lush deep green poblano peppers sitting in the next bin, jumped up and said pick me, pick me, pick me!  I really like Roasted Peppers and I like those yummy, cheesy stuffed poblanos served in most Mexican restaurants. So, it was inevitable that a few poblanos would make it into the cart! 

Hmm, cheesy stuffed roasted poblanos. I like cheese, but I thought it could use another element. So the search was on to discover that elusive ingredient that would compliment a roasted poblano pepper. I found a variety of options on the internet, but none that clearly jumped out. I liked the idea of black beans from the first recipe, but, there are currently no black beans in the house. Pinto beans, yes, black beans, no. Another recipe had a mixture that included Monterey Jack cheese. Substitute Cheddar Jack cheese. The various recipes had cumin or cilantro and one had rice listed. Rice is a major part of Stuffed Red Bell

Peppers, but I wanted something different. Substitute corn, a good, sweet element. I was on the way! As I began to create, I realized that I could make Quick & Easy Refried Beans, which uses a can of pinto beans and incorporates My Taco Seasoning. Begin by following the Roasted Peppers recipe, add in the corn and voila, Stuffed Poblano Peppers by Priscilla!

It took three recipes to complete this one recipe: Roasted Peppers, Taco Seasoning and Quick & Easy Refried Beans . As I was typing the recipe, it occurred to me that God comes to us in three persons: God the Father, God the Son and God the Holy Spirit. Like this recipe that needs all three, so do we need all three. 

God the Father, who created us and loves us deeply like no other. 

Zephaniah 3:17

The Lord your God in your midst,

The Mighty One, will save;

He will rejoice over you with gladness,

He will quiet you with His love,

He will rejoice over you with singing.

God the Son, Jesus, whose name is above all names and who gave His life to redeem our lives.

Philippians 2:9-11King James Version (KJV)

9 Wherefore God also hath highly exalted him, and given him a name which is above every name:

10 That at the name of Jesus every knee should bow, of things in heaven, and things in earth, and things under the earth;

11 And that every tongue should confess that Jesus Christ is Lord, to the glory of God the Father.

Isaiah 53:5

But He was wounded for our transgressions, He was bruised for our iniquities; the chastisement for our peace was upon Him, and by His stripes we are healed.

And God, the Holy Spirit, who leads us and guides us with that still small voice. 

Acts 2:17-21

17 And it shall come to pass in the last days, says God, that I will pour out of My Spirit on all flesh; your sons and your daughters shall prophesy, your young men shall see visions, your old men shall dream dreams.

18 And on My menservants and on My maidservants I will pour out My Spirit in those days; and they shall prophesy.

19 I will show wonders in heaven above and signs in the earth beneath: blood and fire and vapor of smoke.

20 The sun shall be turned into darkness, and the moon into blood, before the coming of the great and awesome day of the Lord.

21 And it shall come to pass that whoever calls on the name of the Lord shall be saved.

Just like the Stuffed Poblano Peppers recipe can’t survive without the three supporting recipes, neither can we survive without the love of God the Father, God the Son and God the Holy Spirit. 

God is Good; All the time!

Priscilla

Stuffed Poblano Peppers by Priscilla

4 Poblano Peppers

Olive Oil

2 cups pinto beans (15 oz can, rinsed)

1/2 cup chopped onion

3 - 4 cloves garlic

1 Tablespoon cilantro

1 Tablespoon My Taco Seasoning (recipe listed below)

1/4 tsp black pepper

1/2 tsp sea salt

2 1/2 to 3 cups shredded Monterey Jack cheese

1/2 cup frozen corn, thawed

Preheat the oven to 425

Start by preparing the peppers by slicing the top off of each. Pull out the seeds and core of the peppers and remove the stem from the cap of the pepper.  Drizzle a small amount, less

than the size of a dime, of olive oil in the palm of your hand. Rub the oil over the outsides and insides of the peppers. Place the peppers in a prepared baking dish. I use a 9 x 13 glass dish that has been rubbed with oil (or cooking spray). Place the peppers into the oven and roast for 15 minutes. 

While the peppers are pre-roasting, drain the can of beens and rinse them thoroughly. Place the rinsed beans into a food processor. Add the onions, the garlic, cilantro and taco seasoning, along with the salt and pepper. Pulse to crush the beans and blend the ingredients. Place the refried beans into a bowl and fold in 1 cup of the  shredded cheese and the thawed frozen corn. 

Remove the peppers from the oven. They should be slightly blistered and tender. Carefully fill each pepper with the refried bean mixture. Place the Stuffed Poblano Peppers back in the pan. The pepper caps may be placed on top of the peppers but they will probably slip off as the refried bean mixture tends to bubble our of the peppers. Sprinkle 1 cup of the shredded cheese over the peppers, then place the peppers back into the oven for 15 minutes. Remove the pan from the

oven and sprinkle the remaining 1/2 to 1 cup of cheese over the peppers, depending how cheesy you like them. I like a lot of cheese!. Back into the oven for another 3 to 5 minutes, until the cheese is melty.  You are ready to eat!

Yum!

Roasted Peppers

Peppers - bell peppers, poblanos, any kind!

Olive Oil

Preheat the oven to 425.

Start by preparing the peppers by slicing the top off of each. Pull out the seeds and core of the peppers and remove the stem from the cap of the pepper.  Drizzle a small amount, less than the size of a dime, of olive oil in the palm of your hand. Rub the oil over the outsides and insides of the peppers. Place the peppers in a prepared baking dish. I use a 9 x 13 glass dish that has been rubbed with oil (or cooking spray). Place the peppers into the oven and roast for 15 minutes. Turn the peppers and roast for another 15 minutes. 

My Taco Seasoning

1/4 Cup plus 1 Tablespoon Chili Powder

1 1/4 teaspoon Garlic Powder

1 1/4 teaspoon  Onion Powder

1 1/4 teaspoon Crushed Red Pepper Flakes

1 1/4 teaspoon Dried Oregano

2 1/2 teaspoon Paprika

2 Tablespoon plus 1 1/2 teaspoon Ground Cumin

1 Tablespoon plus 2 teaspoon Sea Salt

1 Tablespoon plus 2 teaspoon Black Pepper (optional)

Place all of the seasonings in a jar. Place the lid on the jar and shake, shake, shake to blend the seasonings. 

For tacos, use 2 tablespoons of My Taco Seasonings per one pound of ground meat. 

Quick & Tasty Refried Beans

2 cups pinto beans (15 oz can, drained and rinsed)

1/2 cup chopped onion

3 - 4 cloves garlic

1 Tablespoon cilantro

1 Tablespoon taco seasoning (mix your own!)

1/4 tsp black pepper

1/2 tsp sea salt

1/2 cup cheddar or Monterey Jack cheese

Preheat the oven to 350. 

Prepare a casserole dish with a lid with cooking spray or oil. 

Drain the can of beens and rinse them thoroughly. Place the rinsed beans into a food processor. Add the onions, the garlic, cilantro and taco seasoning, along with the salt and pepper. Pulse to crush the beans and blend the ingredients.

Spoon the bean mixture into the prepared casserole dish. Place the lid on the dish and into the oven for 20 to 25 minutes to heat through. 

Remove the lid and sprinkle the shredded cheese over the hot Quick & Tasty Refried Beans. Back into the oven for 5 minutes or until the cheese is melted. 

Yum.