SOUTHWEST STUFFED POBLANO

Because of the dry usually hot temperatures and sunny weather, the Southwest makes a great place to grow certain types of vegetables, and horrible for others. However spicy peppers are one veggie you can find growing in many of the warmer and drier regions. Definitely not something I grew up eating ever until I moved to Arizona. But now I can't live with out them. Almost every authentic dish you find in the west is composed of some sort of pepper, jalapeno or green chili. Other staples include squash, beans and corn. These vegetables are specific to the South western states because of their ability to adapt and thrive in arid, warm conditions and with little water.

Native American cultures were smart and sustainable in knowing what to grow and when depending on what limited resources they had available. Being the middle of summer here in Arizona, drought conditions quickly arise and continue to persist through much of the season. Which is why it is imperative for all of us to be conscious of what we are eating. Keeping in mind what native crops should be growing during summer seasons and require little water to produce. Which is why I was inspired to create a specialty dish that only uses such ingredients in order to make a sustainable and authentic recipe.

Poblano peppers are generally larger than most peppers and hold up well when cooked. Which makes them a great option for stuffing! They also are more mild in spice, yet offer a great smokey taste to dishes when roasted. I wanted to make something that also wasn't loaded with carbs, yet would leave me feeling satisfied. So I decided to use an assortment of seasonal vegetables which included butternut squash, black beans and red peppers. I also added quinoa for an extra protein and nutrient rich boost.

Fun Fact: quinoa has been harvested and eaten for thousands of years by the Spanish, which is why we see the influence in the Southwest. Today, quinoa has made it's name to latest culinary trends because of it's super-food powers. Being high in fiber, and even higher in protein. In fact, it contains more protein than any other grain while also containing iron and potassium. Just 1/2 a cup of quinoa contains 14 grams of protein and 6 grams of fiber. Even though categorized as a grain, it is actually a seed that is harvested and when cooked becomes light and fluffy. Another reason why I opted for this super-food is because our bodies can digest it more easily because it is gluten-free!

I love this recipe because it's full of colors which means your getting all those vitamins in one meal. It's healthy yet leaves you feeling satisfied. From beginning to end this recipe is easy to prepare and quick to bake so it's a great option for week nights. Feel free to sprinkle with cheese before baking if you wish. Personally, I think it taste great with just the cream sauce. As always use Organic whenever you can so you can get the most flavor, that is key! Hope you enjoy, and always leave your comments and feed back, and share if you've enjoyed.