0:04
right, mama. Let's move on to the
0:05
stuffed pablano peppers.
0:08
I'm turning it over to Bobby on this
0:10
one. Quinoa. I don't know what a quinoa
0:14
Quinoa. It is grown for its edible
0:19
seeds, which is what we're actually
0:22
And it's loaded with protein and it's
0:24
got a lot of zinc and magnesium. There's
0:26
a lots of stuff in it that's good for
0:28
And this is cooked. So, I think I'll try
0:30
You know, if you got a craving for rice
0:32
or something, you could eat it in place
0:33
of that. Might be a little better for
0:35
Oh, I love the way it pops in your
0:37
You like it? It's kind of
0:38
Bobby, it doesn't have a lot of whole
0:40
lot of taste to it, but it's all about
0:42
the texture popping in your mouth.
0:45
It's kind of neutral and you would find
0:46
it on the same aisle as like your
0:48
couscous and your rice. It would be
0:49
right there with it. It's not hard to
0:51
Okay. Well, put me to work. Tell me what
0:54
Start with the We got a can of peeled
0:55
tomatoes there and we're going to use
0:57
peeled whole tomatoes.
0:58
Okay. And this is going to be for the
1:00
filling and sauce for our peppers. So,
1:03
do these go into your blender.
1:06
And to your tomatoes, add I've got you
1:07
some chipotle peppers there. Just use
1:09
one cuz if you use more than one, it's
1:11
going to be real real real hot.
1:14
And I'm going to use a little olive oil
1:16
and get our tomatoes going. And a red
1:18
Is that considered one, Bobby?
1:19
Yes, ma'am. That's one. And now just
1:21
those three cloves of garlic. So, just
1:22
smash them and drop them in there.
1:31
All right. So, let's see. The only thing
1:32
I see is like a few tomato seeds, and I
1:37
think that's all right. So, we're going
1:39
to put it in this pot,
1:40
right? For about 15 minutes, and that's
1:42
going to get kind of nice and thick for
1:45
Yeah. Your stuffed peppers when when I
1:46
was a kid, that's one of my
1:48
favorite food memories. I love them.
1:52
They were stuffed with what was it? I
1:54
mean it was usually that was a Spanish
1:56
rice. I remember rice, tomatoes,
1:59
you know, just very very simple.
2:01
And now what I've done, mama, is I've
2:03
got one purple onion. I've used half a
2:04
purple onion and half of a red pepper.
2:06
And I'm getting those going. I'm going
2:08
to add to that one Roma tomato as well.
2:10
Yeah. If you'll stir that for me.
2:21
Now, mama, I meant to do this just a
2:22
second ago, but I'm going to add some
2:33
You love stuffed peppers as a kid,
2:35
Bobby. And whenever I make them, I can't
2:37
help but think of our Albini days.
2:40
You remember uh remember the time we had
2:42
alligator tail in Albany? You know, we
2:44
got a lot of gators in Albini, Georgia.
2:47
And Bobby and a friend of his, they were
2:50
fishing. And all of a sudden, Bobby runs
2:53
in the house very, very excited. He
2:57
mama, a gator bit me." And of course,
2:59
you know, being a mom, I almost had a
3:01
He said, "All he got was my shoe. All he
3:04
got was my shoe." He said, "But we got
3:07
You want to cook him for us?" And so I
3:09
said, "Choo, ch, son." So, I had a whole
3:12
group of men over to the house that
3:14
night. Uh, and I fried gator tails and
3:17
potatoes and oh my goodness,
3:19
just so you know, I did not set out to
3:22
go get this alligator. We were fishing.
3:25
All right, mama. A teaspoon of chili
3:39
Now, we're going to stuff our peppers.
3:40
First, though, I'm going to take half of
3:41
our mixture here and pour it into our
4:01
You know what that needs?
4:10
And this is just a pepper jack cheese.
4:13
All right, mama. Let's cover it.
4:15
We'll cook this at 400°,
4:18
For about 35 minutes. So, for 30
4:19
minutes, we'll have it covered. And for
4:21
that last 5 minutes, we'll pull it out,
4:23
and let it roll so it' be nice and
4:25
Okay, y'all do not go anywhere because
4:29
we're fixing to eat some quinoa
4:33
or something like that.
4:35
Coming up, our avocado cream is the
4:37
perfect topping for our southwestern
4:40
feast. It's delicious, isn't it, son?
4:54
Okay, let's check out the peppers.
4:56
They smell wonderful.
4:57
They do smell wonderful.
4:59
All right, I'm getting your avocado
5:02
avocado cream. Look at those.
5:08
Those look delicious.
5:10
Yes, they do. Now, let's make a nice
5:12
little avocado cream sauce to go with
5:14
This is really simple and light, too.
5:16
This is nothing but the avocado, um,
5:18
some lowfat Greek yogurt, the juice of
5:20
one lime, a little bit of salt and
5:28
And that's just a half a cup of Greek
5:35
All right, I'm going to turn this off,
5:37
son. And I'm just going to scrape down
5:40
Mhm. Cuz there's still some chunks in
5:56
M. A little of our corn salad is going
5:58
to go perfectly. Yes. Right on top. And
6:01
the chip and the chips are baked. How
6:04
Yes. Oh my gosh. I'm swallowing hard by
6:09
I'm swallowing hard. Little garnish. So
6:12
Mhm. I hope that we find that this
6:16
pablano is not real real hot.
6:19
We're about to find out.
6:21
Well, Bobby, I have had such a wonderful
6:23
time going southwestern with you today.
6:26
I have too, mama. You know what's funny?
6:28
My I have been this way for the longest.
6:31
I can just think about something that's
6:32
hot and I'll begin to sweat.
6:35
You are starting to sweat
6:37
on the top of my head.
6:39
I'm starting to sweat just thinking
6:40
about this being spicy hot.
6:46
Ooh, I think I like quinoa.
6:50
No, it's not real hot.
6:51
Oh, man. That's good.
6:53
This may have a few more calories
6:54
because I put a little bit more cheese
6:57
You did. That's all right. is loaded
6:59
with beans, protein, quinoa protein,
7:02
quinoa. You got to try quinoa, y'all.
