Stuffed Poblano Peppers - Solar Baked

The poblano peppers were so pretty at the market, I couldn't resist getting a bagful. Well, every time I opened the vegetable bin in the refrigerator, they would scream at me to do something that didn't include being chopped up and hidden in some other recipe. But, what to do?!?! Well, there I was, watching some bar scene in a movie and I flash-backed to the '90s and Raleigh's now-closed Darryl's and their Dinosaur Eggs we used to get served in egg cartons -- "Eureka!" I exclaimed, to no one in particular, and slapped my forehead in joy. I had a mission and leftovers needing attention.

One should never be afraid of creating new meals from leftovers that have been well-sealed and just a day or two old. Throwing them out, to me, is no different from throwing money out the window. But, I do try to make my leftovers into totally new meals that belie their beginnings by adding in some new fresh ingredients, as well. 

Stuffed Poblano Peppers - Solar Baked

1-1/4 cups cooked chicken, finely chopped

1 medium carrot, finely chopped

2 center stalks celery, with leaves, finely chopped

1/4 cup purslane, finely chopped

1 tablespoon herb blend of rosemary, thyme, Italian parsley, oregano, mint, stevia

salt and black pepper to taste

4 ozs shredded Mexican four-cheese mix

paprika

1. To remove seeds, let pepper find its own natural base, slice along top center of pepper and across the top near stem to form a "T"; gently pry open and remove seeds and membranes. The peppers will be quite firm, so take your time. Then, WASH your hands, immediately, so you don't forget and touch your face or eyes with hot pepper juice -- at least, not when there's a recipe to finish.

2. Prepare and combine all other ingredients with 1 Tablespoon of shredded cheeses in a mixing bowl; divide mixture by number of peppers (I filled 10 peppers), stuff and place on lightly-greased or foil-lined baking pan.

3. Distribute remaining shredded cheeses over peppers and sprinkle top with paprika for color. Cover and bake in preheated solar oven for approximately 45 minutes.

4. Remove from solar oven, arrange on a platter, and serve.

These really are quite filling and two per person should satisfy most appetites. These also freeze, very well, and you might consider making batches to have ready for large get-togethers. Sliced into quarters, they are the perfect bite-sized appetizer. What's yours?