Stuffed Roasted Poblano Peppers with Cashew-Chipotle Sauce
You can never have too many side dish recipes, so give Stuffed Roasted Poblano Peppers with Cashew-Chipotle Sauce Head to the store and pick up rice, cashews, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours.
Instructions
1
Heat 2 tablespoons olive oil in a small saucepan over medium heat until shimmering.
Ingredients you will need
Olive Oil
Equipment you will use
Sauce Pan
2
Add cashews and cook, stirring frequently, until lightly browned, about 2 minutes.
Ingredients you will need
Cashews
3
Add garlic and cumin and cook, stirring constantly, until fragrant, about 30 seconds.
Ingredients you will need
Garlic
Cumin
4
Add chicken stock, chipotle peppers, vinegar, and sugar and bring to a simmer.
Ingredients you will need
Chipotle Chiles
Chicken Stock
Vinegar
Sugar
5
Transfer to a blender and blend on high speed until smooth, about 2 minutes Season to taste with salt and black pepper.
Ingredients you will need
Salt And Pepper
Equipment you will use
Blender
6
Transfer to a container and set aside.
7
Place poblano peppers directly over the flame of a gas burner and cook, turning occasionally, until charred on all surfaces, about 10 minutes total. Alternatively, arrange on a rimmed baking sheet, preheat broiler to high, and broil as close as possible to heating element, turning occasionally, until charred on all sides, about 15 minutes total.
Ingredients you will need
Poblano Pepper
Equipment you will use
Baking Sheet
Broiler
8
Transfer hot charred poblanos to a large sheet of aluminum foil. Wrap tightly and set aside.
Ingredients you will need
Poblano Pepper
Wrap
Equipment you will use
Aluminum Foil
9
Heat remaining 2 tablespoons olive oil in a large saucepan or Dutch oven with a tight fitting lid over medium-high heat until shimmering.
Ingredients you will need
Olive Oil
Equipment you will use
Dutch Oven
Sauce Pan
10
Add onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice and cook, stirring frequently, until lightly toasted, about 3 minutes. Stir in raisins and capers.
Ingredients you will need
Bell Pepper
Raisins
Capers
Onion
Rice
11
Add stock and bring to a simmer over high heat. Reduce to low, cover and cook until liquid is totally absorbed, about 25 minutes. Fluff rice with a fork and stir in cilantro.
Ingredients you will need
Cilantro
Stock
Rice
12
Adjust oven rack to middle position and preheat oven to 400°F. Alternatively, ignite a large chimney full of coal, allow it to burn to gray ashes, then spread coals over one side of coal grate. Cover grill and allow to preheat. Alternatively, set half the burners of a gas grill to high. Cover and allow to preheat.
Ingredients you will need
Spread
Equipment you will use
Grill
Oven
13
Unwrap poblano peppers and carefully peel. Slit each pepper lengthwise and remove seeds.
Ingredients you will need
Poblano Pepper
Pepper
Seeds
14
Spread a thin layer of sauce over the bottom of a 9- by 13-inch baking dish or a 10-inch cast iron skillet. Stuff each pepper with rice and close until the shape resembles a pepper.
Ingredients you will need
Pepper
Sauce
Rice
Equipment you will use
Baking Pan
15
Place in the sauce seam-side-down. Repeat until all six peppers are stuffed and placed.
Ingredients you will need
Peppers
Sauce
16
Cover peppers with more sauce and grated cheese.
Ingredients you will need
Peppers
Cheese
Sauce
17
Transfer baking dish or skillet to the oven or to the cooler side of the grill. Cook until cheese is melted and sauce has browned, about 25 minutes total.