This week has been a very difficult one. My precious ten year old weenie dog Ruger had to be put to sleep. He had a large tumor in his abdomen that was attached to most of his organs and there was no way they could remove it. He went from walking around and eating doggy birthday cake on Sunday to no longer able to walk and whimpering in pain on Wednesday. This post is in honor of my little buddy, you will be forever missed.
Yesterday was a sad day, I kept hearing Rugers little feet on the wood floors and kept thinking I needed to go check on him. It’s amazing how powerful the mind is, it had almost convinced me that Ruger was still here. After sulking, watching all my recorded shows off the DVR and eating Chocolate Chip Cookie Dough ice cream for lunch I had to snap out of it. I went to the kitchen to start making dinner and I found that once I got busy and was working with a purpose I felt better.
I made delicious Stuffed Pobalno peppers and served them with refried beans. The recipe is really simple and these taste amazing. Enjoy!
1 pound of ground beef (if you like ground turkey instead feel free to use it)
4 large Poblano pepper with the tops hollowed out
1 small white onion, chopped
8 ounce brick of pepper jack cheese, grated
1 tsp of taco seasoning
1 tsp of garlic powder
1/2 tsp pepper
1/2 tsp sea salt
1 Tbs chili powder
2 shakes cayenne pepper (optional)
1 12oz. can of red enchilada sauce
1 15oz. can chili (no beans)
Preheat your oven to 350. Cook the beef with the onion until its done, drain fat off and remove pan from the heat. Stir in the seasonings and half of the cheese. Stuff the peppers with the meat mixture and place in a 9×13 baking dish. Mix the enchilada sauce and the chili together and pour over the peppers, top with the rest of the cheese. I put refried beans in the same dish and topped them with cheese as well. Cover with foil and bake for about 35 min. If you like the peppers more cooked cook for an hour, we like the peppers to still be a little crunchy.