Serious Eats: Recipes
Stuffed Roasted Poblano Peppers with Cashew-Chipotle Sauce
Note: If you use vegetable stock for this dish, it is vegetarian. Leave off the cheese on top (the cashew sauce will still brown nicely) and it becomes 100% vegan.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!