Vegetarian stuffed Poblano Peppers

Vegetarian stuffed Poblano Peppers
Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers Vegetarian stuffed Poblano Peppers

To kick off the 2015 DMB Summer Tour in Austin, Chef Fiona created a dish inspired by the Southwestern flavors of Texas—Vegetarian Stuffed Poblano Peppers with Chipotle Cream and Pico de Gallo. At home, we recommend pairing the dish with the Dreaming Tree Crush Red Blend.

Photos by Aaron Farrington.

Ingredients

Serves 4-6 people

5 Poblano peppers
1 small butternut squash, small dice
1 pack baked tofu, small dice
1 red pepper, small dice
1 large yellow onion, small dice
1 bunch kale, stems removed and sliced thin
1/3 cup extra virgin olive oil
1 small can green chilies, mild or hot depending on taste
1 lb. pepper jack cheese, shredded
1/2 cup roasted sunflower seeds

Pico de Gallo

4 plum tomatoes, diced
1/2 red onion, small dice
1 jalapeño, seeded and fine dice
1/2 bunch cilantro
1 lime, juiced
Salt and pepper, to taste

Chipotle cream

1/2 cup sour cream, can use Greek yogurt for healthier option
1 chipotle pepper, with 1/2 teaspoon adobo, chopped
1/2 lime, zest and juice
Salt and pepper, to taste

Shopping List

5 Poblano peppers
1 small butternut squash
1 pack baked tofu
1 red pepper
1 large yellow onion
1 bunch kale
extra virgin olive oil
1 small can green chilies, mild or hot depending on taste
1 lb. pepper jack cheese
1/2 cup roasted sunflower seeds

Pico de Gallo
4 plum tomatoes
1 red onion
1 jalapeño
1 bunch cilantro
1 lime
Salt and pepper

Chipotle cream
sour cream, can use Greek yogurt for healthier option
1 chipotle pepper, with 1/2 teaspoon adobo
1 lime
Salt and pepper

Directions

Pico de Gallo
Mix together ingredients and set-aside until ready to serve.

Chipotle Cream
Mix together ingredients and set-aside until ready to serve.

Poblano Peppers

  1. Pre heat oven to 425 degrees.
  2. Toss poblano peppers with olive oil, salt and pepper and roast for about 15-20 minutes until exterior is softened and just beginning to brown. Set aside and cool.
  3. Drizzle butternut squash with olive oil, salt and pepper, and roast for 20 minutes until cooked through and lightly brown. Transfer to bowl.
  4. Mix together onion, pepper and tofu drizzle with olive oil salt and pepper and roast for about 15 minutes until lightly browned. Transfer to bowl with squash.
  5. Mix kale with olive oil, salt and pepper and roast for about 10 minutes until kale is wilted and lightly brown. Transfer to bowl with squash.
  6. When poblanos are cool, gently cut in half the long way, through the stem if possible, and remove seeds. Set aside.
  7. Add 2/3 of shredded cheese, green chili and sunflower seeds to bowl and mix together.
  8. With hands, stuff filling into halved peppers and delicately place in oven safe pan.
  9. Top each pepper with remaining cheese.
  10. Bake for 20-25 minutes, until cheese is melted and peppers heated through.
  11. Serve with a dollop of the cream and a spoonful of the Pico. Delicious with rice, beans and sweet plantains.