I really love to cook but until yesterday I'd taken about 10 days off. The summer is winding down and dare I say it, I'm tiring, only tiring I promise, of tomatoes and we still have a ton. We also have had a ton of pablano peppers and I hate to admit it, more have gotten thrown away then cooked.
It was time, to get back in the kitchen and pull together a yummy meal with some of those peppers.
zucchini, bell pepper, sun dried tomatoes {later added fresh cherry & grape tomatoes}
Oh, but here's the thing I didn't tell you. I worked out after work yesterday, so Matt actually made dinner.
Thank you, thank you baby.
Pablano Peppers baked at 425-350 (425 seemed to hot and blistered the peppers) stuffed with quinoa, zucchini, bell pepper, sun dried tomatoes and fresh grape/cherry tomatoes.
Baked for only 20 minutes or so.
homemade pesto aioli from BLTs Tuesday night, delicious on the side.
A glass of Redwood Creek, of course.
It wasn't the best meal ever and it takes a bit of time to make with the chopping and the quinoa and the baking, but it was complete and good and used our yummy pablanos.
