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Vegetable Stuffed Poblano Peppers
Poblanos are occasionally mislabeled as pasilla, but they are quite different. Poblanos are dark green, wide at the top and a bit fat (although not as large as bell peppers) - see it here, whereas pasilla peppers are actually the dried form of the chilaca pepper - see it here.
What you need
- 4 fresh poblano chiles
- 2 stalks celery, finely diced
- 1 carrot, finely diced (optional)
- 1 large onion, finely diced
- 1/4 - 1/3 cup diced red bell pepper
- 6-12 crimini mushrooms, diced
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 4-5 leaves napa cabbage, cut in half lengthwise and cut into 1/4 inch strips
- 1/2 cup chopped fresh cilantro
- 1 tsp kosher salt
- fresh ground black pepper
- 1 tsp crushed chili flakes
- 4 deli slices provolone cheese or equivalent other cheese
- Olive oil
How to make it
- Wash and dry poblano chilis, leaving intact with stem on
- Over a gas flame (or in the oven) char the skin of the poblano completely
- When fully blackened, place inside a plastic bag for at least 20 minutes to steam and cool enough to handle
- Remove from bag and carefully brush off all the blackened skin
- Very carefully, cut a slit down one side of the chile and open it up
- Using a paring knife, very carefully cut out the seeds and remove them and any membranes
- Place into an oiled baking dish side by side in a single layer, cut side up
- Preheat oven to 375º
- Heat oil in a large non-stick skillet
- When hot, sauté carrot, onion, celery, red pepper and chili flakes with 1/2 tsp salt and black pepper until lightly browned
- Add mushrooms, zucchini with 1/2 tsp salt and cook until tender
- Add garlic and cabbage -- cook about 2 minutes until cabbage is wilted and cooked
- Turn off heat and add cilantro -- allow to cool slightly
- Gently open a chile and stuff with 1/4 of the filling mixture; repeat with remaining chiles and stuffing
- Place one slice (or 1/4) of the cheese over the top of the chili, covering the opening
- Place in oven and bake for 15-25 minutes until cheese is melted
Replace part of the stuffing with ground or minced meat, or omit cheese for a dairy free vegan version. Makes a nice vegetarian meal with a salad of greens.
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