Recipe Stuffed Peppers with PB Salsa Verde

[karadekoolaid]

Ingredients:
For the stuffed peppers:
4 long sweet peppers or Poblano chiles
150 gms fresh white Mexican cheese (Cotija is best)
100 gms cooked rice
2 medium tomatoes, diced
olive oil
For the salsa verde:
5-6 fresh tomatillos or green tomatoes
1 medium onion
2-3 Jalapeño or Serrano chiles
Handful of fresh coriander leaves and stalks
1 clove garlic
4 tablespoons peanut butter
Salt to taste
1/2 tsp cumin
Water

Method:

• Cut the tops from the peppers and set aside. Remove all the seeds, leaving the peppers intact.
• Paint the peppers with a bit of olive oil and grill/broil until the skin slightly blackens.
• Mix together the cheese, the cooked rice and the tomatoes and use this mixture to stuff the peppers. Secure the tops with toothpicks and place in a large dish or heavy saucepan.
• Cut the tomatillos into 4 pieces and the onion into chunks. Cut the jalapeños into 3 or 4 pieces. Heat a heavy frying pan and add a bare tsp of oil, then add the tomatillos, onions and chiles. Cook on high heat, moving frequently, until brown spots begin to appear on the veg.
• Put the tomatillos, onions, jalapeños, coriander and garlic in a saucepan and cover with water. Add a tsp of salt and bring to a boil. Lower the heat to medium and cook until the tomatillos are soft - about 7-8 minutes.
• Remove the contents of the saucepan and put into a blender or food processor. Add just enough of the cooking water to make a thick salsa. Add the cumin and the peanut butter and blend until smooth.
• Pour the salsa over the stuffed peppers and bake for about 20-30 minutes, until the peppers are soft. If you use a heavy saucepan, then put a lid on it and cook over medium heat until the peppers are done

 

[ElizabethB]

I love all of the ingredients, except the coriander. I never thought to combine them in this way. Sounds delish.