Friends, I am 100 percent ready for butternut squash lasagna and cabbage soup and balsamic-roasted Brussels sprouts, but I am not quite ready to say goodbye to so many of my seasonal favorites, namely corn and peppers. I’ve had this recipe from Leigh Belanger’s My Kitchen Chalkboard bookmarked since the book came out this past spring, but I’ve only just gotten around to making it, which is a shame because it’s such a good one! It’s simple and quick, too: char poblano peppers in a dry skillet; halve and seed them; fill with a mixture of sautéed onions, corn, quinoa, scallions, a minced hot chili, cubed cheese, and smoked paprika; transfer to the oven and bake for 25 minutes or until the cheese is bubbling and just beginning to brown. Once you make this once, you can adapt the filling recipe as you wish. I’m envisioning keeping the base elements and flavors the same—quinoa, some sort of good melting cheese, a smoky seasoning—but as the year moves on, adding some seasonal touches: roasted butternut squash and onions? Finely sliced kale or cabbage? Shredded Brussels sprouts? The possibilities are endless. But for now, while the local corn is still arriving at my little Co-op, this one’s getting made without change on repeat. Also: the stuffed peppers can be made ahead! Store them in the fridge in a covered vessel, then bake as needed—how nice, right? PS: Another favorite, crowd-pleasing pepper recipe: Veggie-Loaded Stuffed Bell Peppers 5 from 4 reviews
