Vegetarian Tacos Recipe with Roasted Cubanelle and Poblano Peppers
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
Yields 4 Servings
3 peppers (1 red bell pepper, 1 Cubanelle, 1 Poblano)
1 tablespoon olive oil
4 tortillas (flour or corn)
1/2 cup shredded cheddar cheese
1/4 cup chopped red onion mixed with 1 tablespoon chopped cilantro
1/4 cup salsa verde
1/4 cup sour cream
Preheat your broiler. Prick each pepper with a knife a few times and lay flat on a foil-lined baking sheet. Broil for about 3 minutes on each side so that scorch marks appear. Then drizzle olive oil and cheese over the peppers and roast at 400 degrees Fahrenheit for another 10 minutes. Remove from oven and set aside to cool.
Warm the tortillas in a skillet and prepare the serving condiments. Use a small serrated knife to cut each pepper in half. Scrape out the seeds and drain off any excess moisture. Slice the peppers into strips and add 4-5 strips per taco. Top with onion and cilantro mixture and serve.