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Friday, 11 October 2013 13:32

Stuffed Poblano Peppers

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Vegetarian stuffed peppers with a Mexican flare.

  • Ingredients:
    3-5 Poblano peppers

    Filling:
    1/2 cup rice
    1/2 cup quinoa
    1 can black beans
    1 ear of corn
    5-6 small tomatoes, quartered
    2 jalapenos, sliced in half lengthwise
    1 medium onion, roughly chopped
    1 clove garlic
    1 tsp ground cumin
    1/4 tsp ground turmeric
    1 tsp chili powder
    1/2 tsp cayenne powder
    1 cup cheddar cheese, shredded

    Roasted Tomato Sauce
    2 jalapenos
    1 small onion, quartered
    3 garlic cloves
    3-4 cups tomatoes, I used a combination of small ones from my garden and cherry tomatoes from a market
    1-2 tsp chili powder
    1/2 tsp ground cumin
    1/4 tsp cayenne powder


  • Instructions:
    Cook the rice and quinoa as directed, set aside.  Meanwhile, place the corn, tomatoes, jalapenos, onion and garlic on a baking dish, roast the veggies just until soft. Place under the broiler on low heat, tossing at least once. Remove and cool slightly, so you are able to handle them, then chop everything up and remove the kernels from the ear of corn. Add to a large bowl, add the rice, beans and spices; mix well.  Mix in the cheese.

    Prepare the tomato sauce; Add all the vegetables to a pan and roast under the broiler until soft and slightly charred. Once they are done, add to the food processor with the spices and blend until smooth. Store in a tight lidded container in the refrigerator.

    Carefully remove the top of the poblano peppers; I cut around the stem and then twisted and it pulled most of the seeds out, you may need to do a little seed clean up. Spoon the filling into the peppers, make sure to push it down as far as possible. Lay the peppers in a shallow baking dish. Cover in sauce and cheese. Bake for about 40 minutes at 350 degrees.
  • Serves: 3-4
  • Cuisine: Central/South American - Mexican
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
  • Just right for...: Comfort food, One-pot meal
  • Top 8 allergens?: gluten-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: Omit corn for a corn-free option, for dairy free omit the cheese or substitute with your favorite dairy-free cheese.
  • Specialty Diets: Vegetarian
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