Quinoa Stuffed Poblano Peppers

Move on to the stuffed poblano peppers

Okay. Are you ready? I'm turning it over to Bobby on this one

Quinoa, I don't know what a quinoa is. Quinoa, it is grown for its edible seeds

which is what we're actually eating. Oh, okay. And it's loaded with protein, and it's got a lot of zinc and magnesium

There's lots of stuff in it that's good for you. And this is cooked, so I think I'll try some

You know, if you've got a craving for rice or something, you could eat it in place of that. Might be a little better for you

Ooh, I love the way it pops in your mouth. Do you like it? It's kind of a... You know, Bobby, it doesn't have a whole lot of taste to it, but it's all about the texture

popping in your mouth. It's kind of neutral, and you would find it on the same aisle as your couscous and your rice

It would be right there with it. It's not hard to find. Okay. Well, put me to work. Tell me what we're going to do

Start with the... We got a can of peeled tomatoes there. Okay. And we're going to use peeled whole tomatoes

Okay. And this is going to be for the filling and sauce for our peppers

So do these go into your blender? Okay. And to your tomatoes, add, I've got you some chipotle peppers there

Just use one, because if you use more than one, it's going to be real, real, real hot

Okay. And I'm going to use a little olive oil and get our tomatoes going and a red pepper going

Like, is that considered one, Bobby? Yes, ma'am, that's one. And now just those three cloves of garlic

So just smash them and drop them in there. All right, so let's see

The only thing I see is like a few tomato seeds and I think that all right So we going to put it in this pot Right for about 15 minutes And that going to get kind of nice and thick for us Yum Yeah your stuffed peppers when I was a kid that one of my favorite food memories

Really? I love them. They were so good. They were stuffed with, what was it

I mean, it was usually like there was a Spanish rice. Just ground beef and rice. I remember rice, tomatoes, ground beef. Tomatoes

You know, just very, very simple. And now what I've done, Mama, is I've got one purple onion

I've used half a purple onion and half of a red pepper, and I'm getting those going

Okay. And I'm going to add to that one room of tomato as well. Okay. Yeah, if you'll stir that for me

Now, Mom, I meant to do this just a second ago, but I'm going to add some pinto beans to that

Pinto beans. Okay. Drained and rinsed. You love stuffed peppers as a kid, Bobby

And whenever I make them, I can't help but think of our Albany days

Do you remember the time we had an alligator tail in Albany? You know, we got a lot of gators in Albany, Georgia

And Bobby and a friend of his, they were fishing. And all of a sudden, Bobby runs in the house very, very excited

He said, Mama, Mama, a gator bit me. And of course, you know, being a mom, I almost had a heart attack

He said, all he got was my shoe. All he got was my shoe

He said, but we got that gator. You want to cook him for us

And so I said, shoot, yes, son. So I had a whole group of men over to the house that night And I fried gator tails and potatoes and oh my goodness Just so you know I did not set out to go get this alligator

No, they were fishing. We were fishing. All right, Mama, a teaspoon of chili powder we'll add

Okay. And our quinoa. Okay, all of it. Please. What do I do now

Now we're going to stuff our peppers. First, though, I'm going to take half of our mixture here and pour it into our casserole dish

Okay. You know what that needs

Cheese? Yes. All right. Add it, add it. And this is just a pepper jack cheese

All right, Mama, let's cover it. Okay. We'll cook this at 400 degrees for about 35 minutes

So for 30 minutes, we'll have it covered. And for that last five minutes, we'll pull it out, uncover it, and let it roll so it'd be nice and bubbly

Okay, I am ready, son. Okay, let's check out the peppers. They smell wonderful

They do smell wonderful. All right, I'm getting your avocado ready for your avocado cream

Look at those. Ooh Bobby Those look delicious Yes they do Now let's make a nice little avocado cream sauce to go with it

Okie do This is really simple and light too This is nothing but the avocado Some low fat Greek yogurt juice of one lime a little bit of salt and pepper Okay Not much to it

And that's just a half a cup of Greek yogurt. Yum. Alright, I'm going to turn this

off, son, and I'm just going to scrape down the sides. Because there's still some chunks in this. Yep

Got it. Oh, boy, Heidi. Good? Delicious. Mmm, a little of our corn salad is going to go perfectly

Yes, right on top. And the chips are baked. How about that? Yes

Oh, my gosh. I'm swallowing hard, Bobby. I know, I am too

I'm swallowing hard. A little garnish. So, I hope that we find that this poblano is not real, real hot

We're about to find out. Well, Bobby, I have had such a wonderful time going southwestern with you today

I have too, Barbara. You know what's funny? What? I have been this way for the longest

I can just think about something that's hot, and I'll begin to sweat

You are starting to sweat. On the top of my head. No. I'm starting to sweat just thinking about this being spicy hot

Ooh, I think I like quinoa. Pepper's mild, too. No, it's not real hot

Oh, man, that's good