stuffed peppers

these are so good it's going to hurt. fortunately I have this sassy apron to shield me from the painful tastyness.
As a side note I love aprons for cooking and doing dishes. most anything, really, since I'm a messy eater. And that tends to bleed into alot of other areas of "doing things" messy.

Ready, Set, Stuff!
I l
I like doing the black beans first because they're the glue of the recipe and I like letting the flavor develop slowly. First, onions. I KNOW we eat a ton of onions. they're the basis of everything delicious, o.k.? so this is: an onion, two cans of black beans, some oil, and generous tablespoons of cumin and chili powder. (side note: Big Thank you to Aunt Lori for the spices from the Amish store Stringtown Grocery in Kalona, Ia.
I steam a zucchini or two (depending on how big they are and how much I want. When it's all soft, I throw it in with the beans and add some cheese... Cheddar, mozzerella, feta... whatever.

Then grill about 5 poblano peppers.
It's VERY useful to have tongs for this. we just throw them ( a couple at a time) on to the gas stove and let them get blackened. then you put them in a bowl with plastic wrap over the top to keep the steam in. The skin gets nice and loose, and you just rub it off with your fingers.
Don't wash it or it'll loose that tasty, smokey flavor. Once you get the skin off, you can cut around the tops, take out the centers and get the spicy seeds out. Make SURE to wash your hands after sticking your fingers into the peppers, or you'll think you burnt them. I speak from experience.
Once the peppers are empty and the filling is done, Stuff Away!! I like them almost bursting.
Then I line them up in a baking dish and give them about 10 minutes at 350 to "get to know each other". Voila.
We eat them with C-love's famous guacamole and salsa as illustrated below:
a. guacamole.
b. salsa.
c.ouch! so good! it makes me hungry, even though i just ate!