Thank you to everyone who submitted recipes and voted in the Outside the Canister Recipe Contest. All of the top five recipes were delicious, and we’re itching to test out the other submissions. Of course, this was a competition, and there was one recipe that stood out from the others.
We are so pleased to give a year’s supply of Country Choice Organics to Kellie, creator of Powerhouse Poblanos! This was a flavor-packed combination of veggies and protein. The crew here at Country Choice Organic was excited to use steel cut oats for the stuffing — a surprising savory application that many of us had never tried. Delicious!
Thank you again to everyone who participated! The sharing doesn’t stop here — we’re always interested in hearing about how you use oats. Let us know what’s cooking in your kitchen!
10 Poblano peppers, tops removed deseeded and cleaned.
1 TBS extra virgin olive oil
12 oz lean pork loin, diced
2 cloves garlic, minced
1 onion, diced
1 can pinto beans, drained and rinsed
½ cup corn
1 cup Country Choice Organic Steel Cut Oats, prepared
1 tsp cumin
½ tsp salt
½ tsp fresh ground pepper
1 jar mild salsa
8 oz shredded cheese
Preheat oven to 375F. Over your stove’s burner or under a broiler, char the outside of the peppers until blackened. Promptly place peppers in a brown bag and close to steam –about 5 minutes. Remove skins from the peppers. Meanwhile heat olive oil in a skillet, brown pork and add garlic and onion. Cook on medium until onions are tender. Mix onions, beans, corn, oats, and spices together. Stuff peppers with mixture and place in a baking dish. Pour salsa over top and finish with cheese. Bake until bubbly and cooked through, approximately 30 minutes. Serve!