Peppers: Chiles Rellenos Roasted
by Lishka DeVoss

YIELD 3 stuffed; sauce can be made several days in advance

INGREDIENTS

INDIVIDUALLY (ready to use):
3 large poblano peppers (roasted and skins removed, keeping stems and flesh intact)
1 tbsp extra-virgin olive oil
3/4 tsp red pepper flakes
1/4 cup shelled pumpkin seeds, toasted
salt

PREP ONE:
2/3 medium onion, thinly sliced
4 cloves garlic, thinly sliced

PREP TWO:
1/2 large zucchini or yellow summer squash, cut into 1/4-inch chunks
1/2 can green beans, drained and roughly chopped

BOWL :
1/2 cup cooked chickpeas (if canned, rinsed and drained)
1 large tomato, chopped
1/2 cup green olives, chopped
3 ounces Monterey Jack cheese, grated

SAUCE (whisked together):
1/2 ripe avocado, mashed
2 tbsp plain yogurt
1/2 tsp sauce from canned chipotles in adobo
2 tsp lime juice
2 tbsp water

PREPARATION

1. Blister and peel the poblanos while prepping. Preheat oven to 400ºF.

2. Heat oil in a large skillet over medium. When oil starts to shimmer, sprinkle in the red pepper flakes and cook briefly to release its aroma.

3. Add PREP ONE, stirring occasionally, until starting to soften.

4. Add PREP TWO, cook until barely starting to soften. Remove from heat and add BOWL. Season with salt to taste. Cool stuffing.

5. Cut a slit down one side of each poblano; carefully reach in and remove the seeds. Fill the poblanos with stuffing — pack them as full as possible. Transfer to roasting pan, cut sides up, leaving the stuffing exposed.

6. Roast until sizzling and cheese has melted — 15 to 20 minutes. Serve with SAUCE spooned on top and sprinkled with pumpkin seeds.

Updated 2022-05-05

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