Massive Excitement- Home Grown Stuffed Peppers!

Ok, this is just about the most exciting thing I've ever posted about (well, to me). It is the culmination of all my gardening and cooking posts, in which I actually get to cook with something from the garden (the lemon cucumbers only kind of count, because they weren't from my garden).

First, check out the first harvest! (while I was on vacation some of the banana peppers turned red!)

Here we have small hot red chilis, jalapenos, and banana peppers

Now! what to make, what to make. I wanted to make a healthier version of chile rellenos, and ended up with something inspired by this Rachel Ray recipe (I've actually had the original recipe, and it is absolutely fantastic as written, but, I didn't have corn, and wanted a little more protein).

The first thing I did was put the peppers I was using in the oven under the broiler. 

Once they were roasted, I split them open.

Then I made a little filling. I browned half an onion, one of MY JALAPENOS (!)  tossed in a very very well rinsed and drained can of black beans, and some cheese (my ever favorite TJ's Quattro Formaggio), and about a quarter of a bunch of cilantro, chopped.

I then spooned it onto the peppers, and sprinkled them with a bit more cheese. I cooked them in the oven at 375 until nicely browned.

See? Delicious!

Whats that green stuff next to it, you ask? Why, that is Green Quinoa, which you will be hearing about shortly!