We are almost to Thanksgiving, but here in Central California my garden is still going. Particularly my peppers. This evening I harvested some beautiful Poblano peppers (top row in picture), and came up with the following recipe to serve them for dinner. They were kid and husband approved. Delicious!
Chili-Stuffed Poblano Peppers
Cut peppers in half lengthwise and remove seeds. Lay cup side up in a greased cast iron skillet. Fill each pepper side with homemade chili and top with shredded cheese. Bake at 375° for 30-35 minutes until the cheese melts and the peppers are tender. Suggested toppings: sour cream, green onions, avocado, cilantro, Fritos.
