COOKING CONTAMINATED EPISODE 4: STUFFED POBLANO PEPPERS WITH ROSETTA’S MIKE ARMINE

Welcome to the fourth installment of Cooking Contaminated, the heavy metal cooking show hosted by the one and only Eli Shaika and brought to you by MetalSucks! This episode features a special recipe of spicy mixed vegetables concocted by vocalist Mike Armine of Rosetta, stuffed into Eli’s roasted poblano peppers. Seriously, Mike and Eli are welcome over to the MS Mansion to cook these for us anytime; they look amazing.

After the jump you’ll find a list of ingredients so you can follow along at home. Also be sure to check out the previous three episodes of Cooking Contaminated, featuring a variety of delicious concoctions brought to Eli’s kitchen by the members of Hate Eternal and Monstrosity, Black Tusk, and Misery Index.

Poblano Stuffed Peppers

Serves 4-6.

– 6 large poblano peppers
– 1 large white onion
– 1 cup green scallion
– 2 cups baby spanish
– 2 small cans of chick peas
– 1 can of black beans
– 2 tablespoons curry powder
– 4 leaves chard
– 1 red pepper
– 1 yellow pepper
– 4 leaves fresh basil
– 1 tablespoon olive oil
– 1/2 tablespoon hot oil

Chop onion, pepper, and basil into large chunks. Rinse chick peas and black beans. Heat olive oil in large pot. Add large chunks of onion and cook until brown. Add hot oil to pot before adding chopped pepper and basil. Cook lightly so peppers are still crispy. Add scaillions with the leaves of baby spinach and chard. Add the black beans and chick peas and stir them into the vegetables. Add curry powder and cook on low for 2 minutes. Serve in large bowl. Lightly salt to taste.

Grill poblano peppers and place them in a plastic bag for 10 minutes to allow the skins to loosen, then rinse and peel off skins, then hollow them out. Stuff each pepper with mixture and serve.