Pumpkins, pumpkins, pumpkins!

It's FALL and I love, love, love cooking anything with pumpkins! Pumpkin muffins, pumpkin bread, pumpkin pie, roasting pumpkin seeds.... I love it all!

:-)

Stuffed (Poblano) Peppers

Recipe from Real Simple

You'll Need...

3/4 cup long-grain white rice

4 poblano chili peppers (or green bell peppers, if you prefer not as spicy of a dish)

1.5 cups corn kernels (fresh or frozen)

15-oz. can kidney beans, rinsed and drained

3 tbsps extra virgin olive oil

salt and pepper

4oz. crumbled goat cheese

To Do...

1. Cook rice according to directions.

2. Adjust oven rack to highest position and heat broiler.

3. Cut peppers in half lengthwise. Scoop out and discard seeds. Place skin-side up on a foil-lined baking sheet. Broil until skin is blackened, 2-3 minutes. Let cool.

4. In a large bowl, combine the corn, beans, cooked rice, oil, 1 1/4 tsp salt, and 1/4 tsp pepper.

5. Using a paring knife, peel the peppers and discard the skins.

6. Spoon the rice mixture into the pepper halves and sprinkle with the cheese.