Stuffed Poblano Peppers

Stuffed Poblano Peppers From the kitchen of Paula Smith aka mecookin 4 Poblano peppers, halved, seeds & ribs removed 1 lb. ground chuck, browned & drained 1 cup cooked rice 1 tsp. Kosher salt 1/2 tsp. Fresh ground pepper 1/2 cup frozen corn kernels, thawed(I use Birdseye Baby gold & white corn) 1 cup black beans, rinsed & drained 2 cups Mexican blend shredded cheese, divided 1-1/2 cups salsa, divided (I used medium heat ChiChi’s Smoky Chipotle Fiesta Style) 2 scallions, chopped 1/4 cup cilantro, chopped Preheat oven to 350. Place prepared pepper halves in large baking dish. Bake for 20 minutes to soften. While peppers are baking, prepare filling. Combine ground chuck, rice, S&P, corn, beans, 1/2 cup salsa & 1/2 cup cheese. Fill peppers, mounding filling. Return to oven & bake another 20 minutes. Remove, top with salsa & remaining cheese. Bake 5-10 minutes until cheese melts & broil for about 5 minutes to lightly brown. Sprinkle with scallions & cilantro & serve. Optional: Serve with sour cream, additional cilantro & salsa.

NOT Your Momma’s TikTok Pasta

This Is NOT Your Momma’s TikTok Pasta Paula Smith 1 pint cherry or grape tomatoes, halved 1 red onion, cut in strips 2-3 minced garlic cloves 1 tsp. Italian seasoning 1/4-1/2 crushed red pepper 1/2 tsp. Each Kosher salt & fresh ground pepper 1/3 cup extra virgin olive oil aka EVOO Preheat oven to 400 degrees. Combine all above ingredients in baking dish. Bake 30 minutes. While tomatoes are baking, cook 8 oz. fusilli or rotini pasta until al dente. Reserve 1/3 cup pasta water. When tomatoes are done, stir in... 3 cups fresh baby spinach Reserved pasta water 1 - 5.2 ounce package Boursin cheese (garlic & herbs or shallots & chives) 1/2 cup fresh grated Parmesan Cooked pasta Toss to combine. Serve with garnish of additional Parmesan & Italian parsley.