There is an abundance of peppers in the garden right now. The bugs are reeking havoc on some of them, mostly the Serranos and jalapeños when they begin turning ripe. The ancho peppers are unscathed, so far. I decided to have stuffed anchos for lunch.
I used the outdoor grill to char the peppers and a couple ears of corn. I also cooked up a combination of quinoa, amaranth and millet.
The filling for the peppers consisted of:
- chopped onion
- minced garlic
- roasted corn
- blanched and chopped spinach
- cheddar cheese to serve as a binder
- cooked quinoa, amaranth & millet
- *(kosher salt)
Prior to roasting the peppers I had dry-fitted them in the baking dish to determine the right number so they would hold each other upright. That didn’t work out so well in the greased dish!
*The only thing that would have made these better would be if I had remembered to add salt.