I’ll admit it—I love leftovers.
I never cut recipes in half. Not to toot my own horn, but usually when I take the time to make dinner, it turns out delicious and I can’t wait to eat it again. As much as I love to cook, I usually do not want to do it every day. So, if I can give myself a night off from cooking something new and eat leftovers instead, which often taste better the next day, I’ll do it in a heart beat.
Most of the time, I won’t even re-imagine a new dish. I just pop it back into the oven to warm it up—and presto!—dinner is ready. Don’t you just feel like a superhero on those rare nights dinner is ready in an instant?
But this week, I was inspired by a stuffed Poblano pepper recipe from Danielle, author of the Against All Grain blog/cookbook. My husband and I recently decided to give the Paleo Lifestyle a try. You’d think that because I’m already gluten free that this extra step would be easy. Wrong. I love all the grains I can still eat—and cheese? I love cheese! And did I mention that I still have about 6-8 cans each of black, red, and garbanzos beans that we bought in bulk? What am I going to do with those now? I guess if we decide to stick with Paleo I’ll be donating them to food shelter. At least they’ll go to a good cause.
Okay, so brief complaining aside, I think for the time being, the Paleo deit is the way to go for us. We can do this. More veggies, no more grains, beans, and dairy. Time to embrace my love of almond milk even more.
Danielle stuffed her peppers with ground beef, spices, and a combination of fresh veggies, all topped with a fresh chile verde sauce. Earlier this week I had made a big batch of roasted vegetables (eggplant, zucchinis, onion, peppers), of which we had plenty left over. I basically followed her recipe but subbed out her vegetables for the 2 cups of leftovers that I had on hand. I was lazy and topped mine with store bought salsa—but I’d encourage you to make your own if you have the time.
These peppers are veggie packed. And if you’re only cooking for 2 like me, you’ll have more leftovers for another night! Score. If you do not like crunchy peppers, I’d advise taking one extra step to char the skin of the Poblano’s and pull the skin off of them before stuffing. I completely forgot about this step but was still happy with my result.
Stuffed Poblano Peppers
(adapted from Against All Grain)
- 4 to 6 large Poblano peppers
- 1½ pounds ground beef (I used 90% lean)
- 2 cups of leftover roasted vegetables
(mine consisted of eggplant, zucchinis, onion, and green peppers)
- 1 cup red onion, diced
- 2 cups (or more) baby spinach (I used a whole bag)
- 1½ teaspoons sea salt
- ½ teaspoon ground black pepper
- 2 teaspoons cumin
- 1½ teaspoon chili powder
- 1½ teaspoon ground corriander
- dash or two of ground cinnamon
- 1 jar of salsa
Preheat oven to 375 degrees.
Prep the poblano peppers. If desired, (carefully!) char the skin of the peppers. Place in plastic bag to steam, let cool, and then peel the thin outer layer of skin off the pepper. Once skin is removed, cut a slice into the pepper to remove the stem, seeds and ribs. Try to keep pepper as whole as possible so that it hold its shape.
Brown the ground beef in pan, add onion and spices. Continue cooking till onions begin to turn translucent. Add spinach to the pan a handful or two at a time, allow to wilt. Fold in the leftover roasted veggies, stir to combine well with everything else.
Carefully stuff peppers with a generous amount of meat/veggie mixture. They will be very full. Place in baking dish, pour salsa over them. Bake covered for 20 minutes, then continue to bake with top off for another 10-15 minutes. Note: if you did not char and remove the skin of the peppers, they will not soften much in the oven and will remain crunchy. (I was okay with that result and liked the difference of texture from the soft stuffing)
So tell me, have you tried the Paleo Lifestyle? Do you have any favorite blogs of recipes you’d like to share? How have you felt after starting the diet and what were some of your biggest challenges?