Stuffed Peppers, Two Ways

Darnell Lamont Walker leading Rituals Writing Workshop

January 5, 2025

Esalen Team

For those missing the culinary comforts at the Lodge, here are step-by-step instructions to enjoy a gastronomically delightful Esalen lunch. We asked our sous chef, D3, for a little something to cook up at home.

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An Esalen Lunch and Appetizer

Chorizo & Brown Rice Stuffed Poblano Pepper with Hazelnut Purée

Yield: 4 servings

Ingredients

4 large Poblano peppers
1 cup brown rice, uncooked
8 oz Chrorizo sausage, casings removed (about 2 links)
1 medium onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 ½ cups chicken broth
1 cup canned diced tomatoes
1 tsp cumin
1 tsp paprika
1 tsp salt
½ tsp black pepper
½ cup roasted hazelnuts, peeled
¼ cup heavy cream or coconut cream
2 tbsp fresh cilantro, chopped (optional garnish)
1 lime (optional garnish)

Instructions

Preheat the oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 15-20 minutes until the skin is charred.
Cook the brown rice according to package instructions, using chicken broth for extra flavor (about 30 minutes).
In a skillet, heat olive oil over medium heat. Add diced onion and garlic, cook until softened (about 3-4 minutes).
Add the chorizo to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked (about 5-7 minutes). Add cumin, paprika, salt, and pepper.
Stir in the diced tomatoes and cook for another 5 minutes, allowing the flavors to meld. Remove skillet from heat and set aside.
In a food processor, blend roasted hazelnuts with heavy cream or coconut cream until smooth. Season with a pinch of salt.
Once the poblano peppers are roasted, peel off the skins and carefully remove the seeds. Stuff each pepper with the chorizo and rice mixture.
Place stuffed peppers on a baking sheet and bake for 10-12 minutes, just to heat through.
Spoon hazelnut purée onto plates and place stuffed peppers on top. Garnish with chopped cilantro and lime wedges if desired.

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Appetizer/Snack

Jalapeño Poppers

Yield: 4-6 servings

Ingredients

12 large Jalapeño peppers
6 slices of bacon, cooked and crumbled
8 oz (1 package) cream cheese, softened
1 cup cheddar cheese, shredded
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
1 tbsp green onions, chiopped (for garnish)
Olive oil or cooking spray for greasing, as needed

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
Slice the jalapeños in half lengthwise, removing the seeds and membranes (for less heat, remove more seeds).
In a medium bowl, mix softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and pepper.
Spoon the cheese-bacon mixture into each jalapeño half, filling them generously.
Place the stuffed jalapeños on the prepared baking sheet and bake for 20-25 minutes, until the cheese is melted and the jalapeños are tender.
Garnish with chopped green onions and serve warm.

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“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?

About

Esalen Team

Stuffed Peppers, Two Ways

January 5, 2025

Esalen Team

‍

An Esalen Lunch and Appetizer

Chorizo & Brown Rice Stuffed Poblano Pepper with Hazelnut Purée

Yield: 4 servings

Ingredients

4 large Poblano peppers
1 cup brown rice, uncooked
8 oz Chrorizo sausage, casings removed (about 2 links)
1 medium onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 ½ cups chicken broth
1 cup canned diced tomatoes
1 tsp cumin
1 tsp paprika
1 tsp salt
½ tsp black pepper
½ cup roasted hazelnuts, peeled
¼ cup heavy cream or coconut cream
2 tbsp fresh cilantro, chopped (optional garnish)
1 lime (optional garnish)

Instructions

Preheat the oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 15-20 minutes until the skin is charred.
Cook the brown rice according to package instructions, using chicken broth for extra flavor (about 30 minutes).
In a skillet, heat olive oil over medium heat. Add diced onion and garlic, cook until softened (about 3-4 minutes).
Add the chorizo to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked (about 5-7 minutes). Add cumin, paprika, salt, and pepper.
Stir in the diced tomatoes and cook for another 5 minutes, allowing the flavors to meld. Remove skillet from heat and set aside.
In a food processor, blend roasted hazelnuts with heavy cream or coconut cream until smooth. Season with a pinch of salt.
Once the poblano peppers are roasted, peel off the skins and carefully remove the seeds. Stuff each pepper with the chorizo and rice mixture.
Place stuffed peppers on a baking sheet and bake for 10-12 minutes, just to heat through.
Spoon hazelnut purée onto plates and place stuffed peppers on top. Garnish with chopped cilantro and lime wedges if desired.

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