The Good, The Bad, & The Ugly

Hey guys and gals! I hope you had a nice weekend. Ours was nice; it included a trip to my favorite store (Trader Joe’s), a beautiful lunch at Lures, and some deliciousness being created in the kitchen.

Now that I’m not eating meat, I am beginning to experiment with new ingredients. (FYI: ingredient experimentation can come with the good, the bad, and the ugly)… more on this later.

The new ingredient that I tried for this recipe was Anaheim peppers. Now, I must first tell you that I’m not a spicy food fan. I read that these peppers are a mild pepper. I also read that the hottest part of any pepper is the seeds, so naturally I assumed that if I remove the seeds, the pepper will not be as spicy. Makes sense, right?

Here are the ingredients you’ll need for 2 servings:

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  • 2 Anaheim peppers (or really any pepper of your choice)
  • 15 oz. rinsed and drained black beans
  • ½ cup diced onion
  • ¼ cup diced green pepper
  • 2 oz. goat cheese
  • ½ cup of frozen corn
  • ½ cup shredded cheese
  • Garlic Gold to taste (and I used a lot because I just can’t get enough of it) Yum!

First, using a utensil (to avoid the “ugly” in ingredient experimentation), cut the pepper in half (lengthwise) and remove the seeds.

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Broil for about 2 minutes, or until skin of pepper is “bubbly”. Flip pepper over and repeat on the other side.

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Dice onion and green pepper.

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Add corn, onion, and green pepper to a skillet and sauté for about 5 minutes, or until onion is transparent.

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Rise and drain black beans.

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In a medium bowl, mash black beans until smooth. Stir in goat cheese and garlic gold continue stirring until it is all blended together.

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Now add the corn, onion, and green pepper to the bean mixture.

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Spoon mixture into peppers.

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Top with shredded cheese and bake at 325 degrees for about 10 minutes or until cheese is melted.

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Enjoy!

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This dinner was a hit! My husband absolutely loved this recipe.

Now for the good, the bad, and the ugly:

The good: The stuffed bean mixture flavoring was a-m-a-z-i-n-g! I’m trying to figure out what I can stuff next, using this mixture.

The bad: For me, the Anaheim pepper was a little too spicy (for my husband, he thought it was mild). Next time, I’ll use a green pepper for me. Smile

The ugly: I didn’t think to remove the seeds using a utensil (rather than my hands). My hands were okay (and washed thoroughly when I was finished). It was just later when I rubbed my cheek and then my face felt like it was on fire! I guess the pepper was still on my hands (after at least 5 washes). Next, time I’ll be sure to use a utensil.

These are the things you learn when working with new ingredients though, right?

Nutrition information: Each pepper only has 378 calories!

I learned to use a utensil in this recipe, have you ever learned a lesson the hard way while cooking?

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