Stuffed Poblano Peppers

First thing first, I have a recipe to share with you. But not before I tell you some things I've learned this past week.

Gatorade comes in a can. And it will change your life. So cold. Where did I discover such greatness you might ask? Arkansas Children's Hospital has refrigerators full of this stuff. Like hospital gold. Since the mindblowing discovery, I have googled canned Gatorade upteen times with no luck as to how to get it. Any ideas? Please comment below if you know of how to get your hands on this.

Kind bars. Almond and coconut Kind bars. So freaking good. And there is only 10 grams of sugar per bar. A-mazing! There are lots of flavors. I will be trying them all. Not even kidding. Go. Get. Some. Today. I got mine at Kroger in the Natural Foods section.

The guy who wrote this book is a journalist. I am digging this book, even though it's from a guy's perspective. Not all things apply to me, but it's been very interesting. If I could go back in time and tell my 18-year-old self to double major in Journalism and Nutrition, I totally would. I could write a book like this. Maybe I will...Would you read it?

Now on to the main event. The recipe you've been waiting patiently for...or you skipped the beginning of this to get here. Whatever. Just make it. And love it.

Stuffed Poblano Peppers

What you will need:
1 lb (or package) of ground chicken (you can use beef or pork or whatever)
3 poblano peppers (also known as passilla peppers)
1 15 oz. can of tomato sauce
1 15 oz. can of diced tomatoes
1/2 uncooked brown rice
1 15 oz. can of pinto beans, rinsed and drained
1 package of taco seasoning (I made up my own taco seasoning to cut out some of the sodium.)

Put the rice in a pot with one cup of water, a sprinkle of salt and a drizzle of olive oil. Cook 35-40 minutes. Brown rice takes longer to cook, but you can get other stuff ready while it does its thing.

Cut the peppers in half, vertically. Scoop out the insides. Open the can of diced tomatoes and pour into the bottom of a 9x13 pan. You might not have to use the whole can, but if you like it more juicy go for it.

In a saute pan, brown the ground chicken with half the pouch of taco seasoning. By then, the rice should get close to done. Add the cooked rice, rinsed and drained pinto beans and half of the can of tomato sauce. Stir in the rest of the taco seasoning. Things should be smelling good.

Fill the pepper halves and place them in the pan with the diced tomatoes. Just put any remaining filling on top of the peppers. It doesn't have to look fancy.

I forgot to tell you to pre-heat the oven to 350 degrees....So do that before so you don't have to wait around for it. Put the peppers in a 350 degree oven for 45 minutes. Make sure to cover the peppers with some foil.

At the 45 minute mark, remove the foil and cover the peppers with your favorite cheese. I used cheddar cheese. Bake for 15 minutes uncovered so the cheese will melt and the pepper will continue to soften.

Remove from oven. Put on a plate. Savor the smell. And try not to burn the roof of your mouth. These peppers are seriously delicious. And you can stuff them however you want.

Feel free to modify this recipe to make it your own. But promise me you will try the poblanos. There is something about them that just kick regular bell peppers to the curb.