Southeast Asian-Style Stuffed Poblano Peppers with Lime Peanut Vinaigrette

Name: Southeast Asian-Style Stuffed Poblano Peppers with Lime Peanut Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 3
Cuisine: Global
Ingredients: 118 milliliters canola oil; 2 Tbsps canola oil, plus 1/4 cup canola oil, divided; 454 grams Mexican chorizo, casings removed; 59 milliliters fish sauce; 3 Tbsps fish sauce; 237 milliliters chopped fresh basil; 59 milliliters finely minced fresh ginger; 2 cloves garlic, finely minced; 2 Tbsps honey; 4 fresh limes, juiced; 6 poblano peppers; 118 milliliters roasted peanuts, unsalted and roughly chopped; 1 shallot, finely minced; 2 shallots, finely minced; 1 Tbsp sweet soy sauce

Southeast Asian-Style Stuffed Poblano Peppers with Lime Peanut Vinaigrette might be just the side dish you are searching for. Watching your figure? This dairy free recipe has 1408 calories, 49g of protein, and 117g of fat per serving. This recipe serves 3. Head to the store and pick up canolan oil, canolan oil, fish sauce, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly.

Ingredients you will need

Peppers

Equipment you will use

Grill

Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch.

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Peppers

Pepper

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Grill

Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel.

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Wrap

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Plastic Wrap

Bowl

Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil.

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Canola Oil

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Frying Pan

Add the shallots and ginger and cook until they develop a nice deep brown.

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Shallot

Ginger

Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly.

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Chorizo

Garlic

Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool.

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Fish Sauce

Basil

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Baking Sheet

Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends.

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Pepper

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Cutting Board

Cut the pepper right at that point. It should be about half way down the pepper.

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Pepper

Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers.

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Peppers

Pepper

Remove the seed pods and stems from the pepper tops and dice up the flesh.

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Pepper

In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.

Ingredients you will need

Canola Oil

Fish Sauce

Lime Juice

Shallot

Peanuts

Pepper

Honey

Equipment you will use

Whisk

Bowl

Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers.

Ingredients you will need

Vinaigrette