Mashed Potato Stuffed Poblano Peppers

This week's Bountiful Basket was filled with peppers, mainly of the poblano variety.  I don't mind too much, I love the challenge of using the same ingredients to create several meals. It is difficult to make each dish exciting and different but this one turned out pretty great.

If you don't have poblano peppers, just use bells. If you want to just use reggae mashed taters, that would be awesome. If you're in to Daiya "cheese" that would be a cool additional. Just play around it with it. And never leave out the spices.


4 poblano peppers, split and seeded
1 russet potato, peeled and quartered

1 yam or sweet potato, peeled and quartered
1 tsp ground fennel

1 tsp red pepper flakes
2 tbsp nutritional yeast
1/2 tbsp curry
salt and pepper, to taste

1/2 c crushed corn flakes
  1. Preheat dat oven to 375
  2. In a large pot, bring some water to a boil. Put in those poblano peppers and boil for 5 minutes or so. Use tongs to remove the poblano peppers and place in a baking dish.
  3. Use the pepper water to boil up those peppers. You know how to make mashed potatoes. So do that and make sure you use all the spices and herbs your little heart desires. Cause that's what makes this shit so bomb. 
  4. Stuff those peppers with your super bomb mashed potatoes and, if you're up for it, top with crushed up corn flakes.  Bake for 25 minutes, or so. Real good, y'all. Real good.

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