CousCous TuesTues: Vol. 1 - Stuffed Poblano Peppers

It's a long standing tradition in our apartment that Tuesday is the night Lena and I experiment with cous cous. CousCousTuesTues (or CousTues for short) in the past has been everything from deliciously ethnic (Moroccan, Greek, etc) to unconventional (couscous pudding anyone?) to straight up weird (pizza?) but without fail it's always different and mostly a product of whatever we can find buried in the fridge. This week, CousTues took the form of Poblano Peppers stuffed with Black Beans, Adobo, Tofu and Whole Grain Couscous sprinkled with Monterey Jack. ENJOY.

INGREDIENTS:

3 Poblano Peppers, sliced in half with seeds removed.

2 tbsp olive oil

1/2 an onion, diced

garlic (either powder or cloves, take yr pick)

Firm Tofu (I'd say we used about 3/4 cup crumbled, but can be modified to taste)

1 15oz can black beans (drained and rinsed)

2 tbsp adobo peppers

chili powder, cumin, salt and pepper to taste.

1 cup uncooked couscous

1 tomato, pureed (we used the magic bullet)

1/2 cup grated cheese

WHATCHA DO:

For the Cous:

1. Heat 1 cup water and 1 tsp salt til boiling.

2. Stir in couscous, cover, and remove from heat. Let sit 5 minutes.

3. Fluff with fork.

For the filling:

1. Preheat the oven to 375.

2. Heat the olive oil and saute the onion til soft. Add garlic powder/cloves to taste.

3. Add the tofu, beans and adobo and begin to season with chili powder, cumin, salt and pepper.

4. Remove from heat and add couscous and tomato puree. Continue to season.

5. Stuff peppers and top with cheese. Arrange on baking sheet and stick in the oven for 10 minutes or so, making sure peppers start to sizzle but cheese doesn't burn.

VOILA.