Middle Eastern Stuffed Poblano Peppers
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 tablespoons extra-virgin olive oil
2 carrots diced
1 pound ground chicken
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon smoked paprika
1 pinch coarse salt
4 tablespoons golden raisins
3 tablespoons toasted pine nuts
1/2 cup freshly chopped parsley
3 large poblano peppers
2 cups shredded manchego cheese
Preheat oven to 400 F.
Heat the oil in a large skillet over medium high. Add the carrots and sauté 5 minutes, until slightly softened and browned. Remove from skillet and set aside.
Back in the skillet, add the ground chicken. Cook until browned all over, about 8 minutes. Add the cinnamon, nutmeg, paprika, salt, golden raisins, pine nuts and parsley. Add the carrots back to the mixture. Toss everything until combined and cook 2 more minutes. Taste and add more spices if you desire.
In the meantime, slice the peppers lengthwise and remove the ribs and seeds. Don’t touch your eyes! Wash your hands immediately. Place the peppers on a rimmed baking sheet and bake for 10 minutes to start the softening.
Remove from the oven and fill each pepper with the stuffing. Top with shredded cheese and bake another 10 minutes, or until cheese is browned and bubbly.