By Francesca Patterson
Poblano peppers are an excellent middle ground between sweet and hot. These are the mildest of all chile peppers, and they have that smoky, bold flavor that is unlike any other. One of the best things about poblanos is that their shape makes them a perfect option for stuffing with other ingredients. These stuffed peppers become a well-balanced and delicious dish for a vegetarian dinner using sweet potato, sweet corn, and protein-packed beans. Almost all of the ingredients are in season and locally sourced from Norman’s, so try this simple yet satisfying recipe for dinner this week!
Ingredients:
- 3-5 poblano peppers (peeled, seeds removed)
- 1 ear of corn (kernels removed)
- 1 medium sweet potato (peeled, cubed)
- 1/2 a yellow onion (finely diced)
- 1 large or 2 small cloves of garlic (diced)
- 1/2 a can of black beans (drained, rinsed)
- 1/2 tsp of cumin
- 1 tsp of paprika
- salt & pepper to taste
- olive oil
- shredded cheese (I used pepper jack; vegan shreds would be great on this too!)
Directions:
1) To peel the poblanos, char them on all sides by placing on either the stove flame or a hot grill. With tongs, turn to blacken as much of the poblano as possible, about 2-3 minutes on each side. Once charred, put the peppers in a bowl or baking dish and cover with aluminum foil, allowing their heat to steam them for about 5 minutes. With your fingers, gently peel back the skin and charred parts, revealing a bright green underneath.
2) Using a small knife, cut a small line down the top of the pepper to the bottom. Gently remove the seeds with your fingers and trim any extra stem inside that is unwanted.
3) Preheat your oven to 350 degrees. In a large pan, heat about 2 tbsp of olive oil on medium-high and begin sauteing your onions until they become fragrant about 2 minutes. Add in your garlic and sweet potatoes and saute for another 5 minutes. Add the corn, beans, and all your spices and cook this for about 5-7 minutes, or until the sweet potatoes start to become tender.
4) With a spoon, fill the peppers generously with the stuffing. Top with your choice of cheese. Bake for about 30-35 minutes, or until the cheese has melted and begun to brown.
o
