SummaryIn this episode, Lisa Davis and Kayla Cappiello discuss cooking with poblano peppers. They share their love for poblano peppers and talk about different recipes that feature them. Kayla shares her recipe for stuffed poblano peppers and emphasizes how easy and versatile they are to make. They also discuss other types of peppers and their preferences. This part of the conversation discusses a recipe for stuffed peppers with shredded beef. The speaker explains that the peppers have a spicy flavor but are not too spicy, and they have more flavor compared to other stuffed peppers. The recipe involves stuffing the peppers with shredded beef, chicken, or pork, and cooking them in a crockpot or Dutch oven with beef or chicken stock. The beef is seared first and then cooked low and slow until it becomes tender and easily shredded. The speaker also mentions a Chipotle beef chili recipe on her website. In this part of the conversation, Kayla discusses different ways to stuff peppers and substitute ingredients. She mentions using chicken as her go-to meat, but also suggests using beef, beans, quinoa, rice, and various types of beans as alternatives. She explains that you can mix these ingredients together and stuff them inside sliced poblano peppers. Kayla also mentions that you can mold the peppers once they are on the baking sheet. In this part of the conversation, Kayla and Lisa discuss different ways to use stuffing mix. They talk about stuffing it inside vegetables, using it as a topping, and making smaller portions for appetizers. They also mention using stuffing mix to prep meat and develop recipes. Kayla recommends using a cast iron pan to get grill marks on the stuffing. Lisa mentions that she doesn't have a grill but would like to try these ideas. Overall, they emphasize the versatility and ease of using stuffing mix in various dishes. In this part of the conversation, Kayla explains how to cook the pepper for the stuffed pepper recipe. She suggests preheating the oven to 350 or 375 degrees and baking the pepper for 10 to 15 minutes. The goal is to have char marks on the outside of the pepper and for it to be cooked but still slightly wrinkly. She also mentions that the cooking time may vary depending on the size and number of peppers. Lisa asks for clarification on the cooking process. This part of the conversation discusses how to stuff and bake bell peppers. The main ingredients mentioned are shredded beef, black beans, and cheese. Different types of cheese, such as cheddar or pepper jack, can be used. Additional spices and flavorings like garlic, onions, chili powder, and red pepper flakes can be added to enhance the flavor. The conversation also mentions a creamy drizzle made with avocado and sour cream or yogurt. The chapter ends with a discussion on using a piping bag for the drizzle. In this part of the conversation, Kayla and Lisa discuss different ways to serve the Mexican street corn recipe. Kayla shares that she likes to put the crema in a Ziploc bag and drizzle it on top of each corn. They also discuss serving the corn with fresh lettuce, tomatoes, salsa, hot sauce, rice, or a side salad. Lisa mentions that she enjoys having amaranth for breakfast. They also talk about using different types of milk or sweeteners in recipes. The conversation discusses the use of alulose as a sweetener and the benefits of amaranth as a nutritious grain. Alulose is a low-calorie sweetener that tastes like sugar and is commonly used as a sugar substitute. It is especially popular among people who are trying to reduce their sugar intake. Amaranth is a gluten-free grain that is high in magnesium and other vitamins. It can be used in various dishes and is particularly enjoyed as a breakfast option. The conversation also mentions a maple syrup substitute made with alulose. The conversation discusses the use of allulose as a sugar substitute in recipes. It is a low-calorie sweetener that can be used in baking and cooking. Allulose is