Today, a large basket of home-grown fresh ancho chiles appeared at work from a mystery gardener. I happily took a few home, and used them to make a loosely inspired type of chili relenos: stuffed, some type of cheese and baked. From yesterday, I had leftover farro and french lentils slow-cooked with tomatoes, hot chiles, and some taco powder (this recipe would also work well for stuffing, maybe some added rice). I baked the chili on a small bed of roasted red pepper soup (Trader Joes), and with sheep's milk feta on top (Daiya chedder would have been nice, too). I baked them for 45min at 425h uncovered in the toaster oven (30min would probably have been fine). Delicious!!
Farro Beluga Lentil Stuffing: (make 3 servings):
1/4 cup farro
1/4 cup beluga lentils
1/4 cup roasted red pepper soup, lowsodium (as the Trader Joes's brand)
2 tomatoes, chopped
1/2 ts taco seasoning
1/2 hot chili pepper, minced
1/2 cup water or low-sodium broth
1 TB tomato paste
1/2 ts brown sugar
Place all ingredients in a small slow cooker, and cook on high for ca 3h.