Thursday, September 11, 2014

2014 Vegan MOFO - Day 10 - Black Bean and Red Potato Stuffed Marconi Peppers

Today's recipes features the following Chow Locally veggies:

Dried Garlic from Sleeping Frog Farms - Garlic is a staple ingredient for so many recipes and can store for a long time. Keep with onions in a cool dry place in the pantry (I keep mine in the fridge during the hot summer)

Dried White Onions  from Sleeping Frog Farms - These great onions are a staple ingredient for innumerable recipes. Store these in a cool dry place and away from any potatoes.

Marconi Peppers from Crooked Sky Farms - These large peppers are quite versatile and can be used in salads, salsas, pastas and more. Roast, grill or fry to your heart's content. Store on the countertop. My notes: This variety is actually a sweet red variety from Italy. It is also very tasty raw. I'd love to try them red!

I am on a spicy Southwestern kick this week. I had it in my head to make some potato stuffed Hatch chiles. The shape and size of these were similar, so I figured, let's stuff 'em! I got some red potatoes over the weekend and the farmers' market. To make it a complete meal black beans were added to add some protein action. These can be served as a fun side dish or as an entree. 

Black Bean and Red Potato Stuffed Marconi Peppers

Makes 12 side dish and 6 entree portions

1 1/2 pounds red potatoes, unpeeled 1/2 inch or so dice
1 tablespoon olive oil
1 medium white onion, minced (about 1 cup)
2 cloves garlic, minced
1 teaspoon ancho chile powder
1 teaspoon chipotle powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/3 cup nutritional yeast
3 tablespoons unsweetened non-dairy milk (I used soy)
1 - 15 oz can black beans drained and rinsed.
6 Marconi peppers (can substitute Anaheims or Hatch Green Chiles)

Preheat oven to 350 F.

Place potatoes in a steamer and steam until very tender, about 30 minutes. While potatoes are steaming, heat olive oil over medium heat. Add onions and sauté until onions just start to brown, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add ancho, chipotle, smoked paprika and salt. Saute for another minute. Remove from heat and set aside until potatoes are done.

In a large mixing bowl, add potatoes, onion mixture, nutritional yeast and non-dairy milk. Mix on lowest speed of hand mixer until fairly smooth. I personally like mine a little bit chunky. Add more non-fairly milk of they are too stiff. Be careful not to mix too fast or too long or potatoes will get gummy. Fold in black beans. 

Slice peppers in half lengthwise and remove seeds and pith. I like the way they look if you can keep the stems on. Over stuff each pepper half. Place stuffed pepper halves in lightly oiled 9 x 13 baking dish. Lightly spray tops with olive oil. Bake for 15-18 minutes until potatoes just start to brown. Let sit for 5-minutes. 

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