|I Can’t Stop Eating These!|
In my never ending quest to get more vegetarian meals on the table without getting the stink eye from Mr. B, I finally signed up with our local CSA. Not only does getting a box of just-picked fruits and vegetables every week help me support my local farmer, but it also forces me to be ever more creative in the kitchen. After all, there are only so many salads a woman can make and still keep her meat-loving husband happy.
A recent box brought poblano peppers into my life. They’re not something new, but I will admit that it’s been years since I last cooked anything with poblano peppers. That last sentence makes me pretty sad, too.
Anyhow, I decided to roast them, peel them, and then stuff them with goat cheese in a quasi ode to the famously delicious chili relleno, which come to think of it, I haven’t had in years, either.
I had fresh corn in the freezer leftover from a previous box and half a cooked red sweet potato from the most recent harvest. I added Hatch chili and tomato sauce. The toasted pumpkin seeds were Mr. B’s idea and truly made the dish.
This dish is a little more work, but it’s so unbelievably delicious that I’ve made it twice in as many weeks and learned after the first time, to make extra. This dish heats up beautifully and is divine topped with a lightly fried farm fresh egg and chopped fresh cilantro. And, even my meat-loving husband licked his plate clean and asked for seconds.
Goat Cheese Stuffed Poblano Peppers
4 to 6 large Poblano peppers
1 cup of corn kernels (cooked fresh or thawed frozen)
1 small cooked sweet potato, peeled and diced
1/3 cup prepared Hatch chili (find these in the frozen food section)
1-2 cups pureed tomatoes
2 tablespoons finely minced red onion
2-3 tablespoons finely minced cilantro
1 log goat cheese
1/3 cup shredded Monterrey Jack or Havarti cheese
Toasted pumpkin seeds
Minced cilantro for topping
1. Roast the Poblano peppers on a lightly oiled grill (or, under a broiler) until well-charred and immediately put into a large brown paper bag and seal. This will allow the peppers to sweat and make for easy removal of their skins.
2. Meanwhile, lightly spray a glass baking dish big enough to hold the peppers.
3. Pour a layer of tomato sauce in the bottom of the prepared pan.
4. Once the peppers have ‘rested’ for about 20 minutes, take them, one at a time from the bag and roll them between your hands to remove the skins. You may need to use a small paring knife to remove all of the skin. Seed the peppers and set them off to the side.
5. Once all of the peppers have been cleaned, pat them dry and arrange them in the pan over the layer of tomato sauce.
6. Mix together in a bowl the corn, sweet potato, Hatch chili, red onion, and cilantro; season to taste with salt and pepper.
7. Stuff the corn mixture into the peppers, distributing evenly.
8. Slice the goat cheese into 1/4 inch rounds and stuff into the peppers on top of the corn.
9. Use the remaining tomato sauce to top each of the peppers.
10. Sprinkle with shredded cheese.
11. Bake in a 375 degree oven until the tomato sauce is bubbling and the cheese is melted.
12. Let cool for a few minutes and then serve and enjoy.