STATION 22 THROWBACK THURSDAY
THROWBACK THURSDAY—who remembers STATION 22 RESTAURANT on Sullivans Island Beach, SC, owned by Mayor Marshal Stith? A hangout where everybody knew your name, a family within a family, home away from home? Known for its seafood, an occasional stuffed pepper dish would appear on the menu if poblano or Anaheim peppers were available. Peppers stuffed with cheeses, topped with crumbled feta, broiled until browned and bubbly…served over black beans and topped with salsa. Oh Man, a meal in itself! It became such a favorite, I featured it on my tv show in 1993 HOME CHEF. Recently my local HT had gorgeous Anaheim peppers which called for a STATION 22 THROWBACK!
4-8 peppers, banana or poblano (preferably poblano), roasted, peeled, and seeded
Cheese, your favorite combination of mozzarella, monterrey jack (hot or regular), swiss, or cheddar__cut into slivers for stuffing
½ lb. feta
1 (15 oz.) can black beans
1 t. cumin
1 t. coriander
1 clove garlic, minced
Dash hot pepper sauce
¼ red pepper, finely chopped (optional)
¼ onion, finely chopped (optional)
Salt and pepper to taste
Salsa (your favorite brand or homemade)
Rinse the black beans and cook with the ingredients that follow in the list (except salsa) over medium heat, crushing some of the beans, reducing some of the liquid but leaving a sauce-like consistency some (about 15 min). Stuff peppers with the combination of cheeses; top with crumbled feta cheese and broil in oven, in a baking dish until cheese is bubbly and browned. Serve peppers over black bean sauce and top with salsa. Great as an appetizer or side dish. Make as hot as you can stand it.
