Chile peppers are the source of capsaicin, which has been determined to be a significant health-promoting substance. It increases circulation, lowers blood pressure, normalizes cholesterol, improves brain function, boosts metabolism (helping you to lose weight), and reduces pain.
There are dozens of varieties of chile peppers available to choose from. Each has its own characteristics of size, shape, color, and heat.
One great way to add chiles to your diet without much heat is this recipe for stuffed poblanos. I adapted this recipe from one on the Weight Watchers website, so it’s great for your heart, great for your brain, and great for your weight. Not only that, it tastes great!
- 2 large poblano peppers
- 1 Tbs. olive oil
- 10 oz. frozen chopped spinach, thawed & drained
- 1 green onion, sliced
- 1/4 cup toasted Israeli couscous
- 1/2 cup vegetable broth (or chicken broth)
- 1/3 cup grated parmesan cheese
- 1/2 to 1 cup marinara sauce
- salt and pepper to taste
Cut the tops off the poblanos, and remove the seeds. Remove and discard the stems from the cut off tops, and chop the rest and set them aside. Boil enough water in a large saucepan to cover the whole poblanos. When the water is boiling, drop in the whole peppers and allow them to simmer about 10 minutes. Remove to a bowl until they are cool enough to handle.
Meanwhile, heat the olive oil in a medium skillet on medium heat and add the chopped pepper tops. Cook about 5 minutes. Add the spinach and green onions and cook about 5 more minutes. Add the broth and couscous, and simmer until the couscous is tender and the liquid is absorbed. Add parmesan cheese, salt and pepper.
Spoon filling into the peppers, and arrange in a small baking pan. Top with marinara sauce. Bake in a preheated 350 degree oven for 15 to 20 minutes, until hot and bubbly.