Stuffed Poblano Pepper

Serving Size: 1

Pre-heat oven to 400 degrees

1 large Poblano Pepper

1/2 cup orzo

1/2 red habanero pepper

2 baby mushrooms

1 small red potato

1 clove garlic

few sprigs cilantro

salt and pepper to taste

In a small pot add 1.5 quarts of water and a teaspoon of salt and bring to a boil. Add the orzo and let cook fro about 8 minutes. Drain and put aside. Take the potato and chop it into 1/4 inch cubes and add to a small mixing bowl. Take the garlic cloves and chop it until it is finely chopped. Place the garlic in a small piece of foil with olive oil into the oven at 400 degrees for about 10-15 minutes. Meanwhile, take the cilantro, habanero pepper, and mushrooms and chop them into small pieces. When garlic is done place on a cutting board and add a sprinkle of salt, with a fork mash pieces until a paste is formed and add to the mixing bowl with all the other ingredients. Drizzle with a little olive oil and add salt and pepper to taste. Take the bell pepper and carve the stem out of the top using a small knife. take a spoon and scrap out all the white membrane on the inside. Add the orzo to the vegetables in the mixing bowl and combine. Spoon the mixture into the poblano pepper. Place the top back on the poblano pepper and place in the oven for 30 minutes at 400 degrees. Eat, Enjoy, and INDULGE!