CHILES RELLENOS

CHILES RELLENOS

I N G R E D I E N T S

1/2 BUNCH lacinato kale
1 medium carrot
1/4 black radish (optional)
1/2 red or savoy cabbage (optional)
1/2 lime, squeezed
1 PINCH Salt
1 TBSP Olive oil
Black Pepper
1/4 CUP pumpkin seeds (optional)

P R O C E S S

1. Preheat the oven to 450 degrees F and prepare the veggies. Slice the peppers in half and remove the seeds. The stems can remain to help the pepper keep a bowl-like shape.

2. Place the peppers face up on a baking sheet and drizzle with olive oil. Bake for roughly 10 minutes - you want them to be blistered so the skin is softened and tasty.

3. Meanwhile, sauté the onion with olive oil until translucent. Add the spices, garlic, and tomato, cooking until most of the moisture has evaporated. Add the rice and beans and stir to incorporate.

4. Remove the peppers from the oven and turn the heat down to 350 degrees F. Fill the peppers with the beans and rice mixture and sprinkle with cheese. Bake for roughly 10 minutes until the cheese is golden brown. Enjoy with fresh pico, avocado, lime, and sour cream!