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:


  • 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.


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


Dice onion and green pepper.


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


Rise and drain black beans.


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


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


Spoon mixture into peppers.


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




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?

Print Friendly