A hearty vegetarian meal with a big mix of flavors and textures. Creamy cashew-based sauce, cheese, and rice flavored with raisins and capers, stuffed into a roasted poblano pepper. For extra smokiness, you can even finish it on the grill.
Step 1: Roast Peppers
Rost the poblano pepper directly over the flames of a gas burner. Alternatively, you can grill them or cook them under the broiler. In any case, you want to cook them until they are charred and blistered on every surface.
Step 2: Wrap the Peppers
Place the roasted peppers in a foil pouch immediately after cooking and let them rest for at least 10 minutes. This will help them steam their skins loose.
Step 3: Slit, Peel, De-seed
Carefully remove the skins from the peppers using your fingers, then slit them down one side and remove the seeds and stems.
Step 4: Stuff It
Place your rice stuffing inside the slit peppers.
Step 5: Close It Up
Wrap the pepper around the stuffing, holding it in your hand to shape it into a pepper shape.
Step 6: Dish it Up and Cook
Place the stuffed peppers into a skillet with a layer of sauce at the bottom, nestling them all together. Top with more sauce to completely coat, then sprinkle with grated cheese. You can finish it off in the oven, or for a bit of smoky flavor, finish it off on the cool side of a covered grill with a two-level fire.
Step 7: Serve
Eat up. It's not getting any hotter.
Get the full recipe for Stuffed Poblano Peppers with Cashew-Chipotle Sauce here! »