Yup. We’re still doing the #MeatlessMonday thing. I can’t believe it either. I guess I haven’t made horrible choices for dinner on Monday for it to still be around. Sometimes it’s a bit difficult finding inspiration for the #MeatlessMonday thing. I just need to sit down and find some good, inspiring, websites to go to for ideas. Maybe I’ll do that today. I have time. *snort*
I think it has to do with the amount of time, or lack there of, of surfing I do before work. Yes, I get there early enough, but I’ve been giving birth to Colombia again and it has sucked ALL the life out of me. I’ve been extremely exhausted when I get home. I can barely stay awake past 8:30 and I know a few times I’ve been irritated and/or short with S, which really sucks. It’s not his fault State is harassing us about this stupid program. I’m so done with it. I don’t want to have to deal with it again…. EVER! I thought … Well it doesn’t really matter WHAT I thought.
Back to these tasty babies. I made some chile rellenos strata for the Secret Recipe Club based on a recipe by The Wimpy Vegeterian. If you haven’t been to her site, you should. It’s fabulous! So many recipes!! That was my first experience with chile rellenos of any kind. Once I found out how easy it was to prepare these buggers, with a little prep work, of course, I was trying to think of other things to do with this type of technique.
While it’s not imperative to peel the peppers, it is ideal. It makes for a more tender and tasty stuffed pepper. And with a light stuffing like this rice and cheese, you don’t want them to be heavy and tough. So, there I was Sunday broiling my peppers and letting them steam. I peeled them on Sunday and then put them in a container. Step one down for Monday’s meal. YAY! Step two? Let the AWESOMEST RICE COOKER EVER make the rice while we were driving home from work.
There is something to be said about prep work. Like today, for instance. The prep work for today’s meal is the hard boiled eggs I made yesterday. I had intended to do prep work for yesterday’s meal, but was lazy Sunday. LOL
I’m allowed to get lazy once in a while, right? Right? No? *pout*
But seriously, to make the weeknight meals easier, I’ve been trying to find ways to prep some of the ingredients before hand. I’m not talking about just chopping stuff. That, to me, doesn’t take too long so it’s not usually part of prep, but take yesterday, for instance. If I had cooked the pasta Sunday, like I planned on, I might not have forgotten about the cottage cheese. Whoops. At least I remember the mozzarella cheese and got it on top while still maintaining my pretty tomato decoration.
I didn’t forget anything in this tasty meal. The rice, the cheese, the peppers, the tomatoes. They all play a yummy part in this quick, weeknight #MeatlessMonday.
- 4 whole poblano peppers
- 2 cups brown rice, cooked
- 1 cup canned tomatoes
- 4 ounces green chiles
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 2 cups sharp cheddar cheese
- 1 cup egg substitute
- Broil the poblanos until charred and black. Place in a zip top plastic bag and allow to cool completely. Remove the tough, outer skin of the peppers and set aside.
- Preheat oven to 300.
- Combine the next 7 ingredients (rice through cayenne pepper) in a large mixing bowl. Stir to combine.
- Add one cup of cheddar cheese and the egg substitute and stir again to combine.
- Carefully stuff each pepper with one quarter of the rice mixture. Top with remaining cheese and bake at 350 for 20 to 25 minutes or until the filling is set and the cheese is melted.