Recipe Stuffed poblano peppers with beer, cashew and chipotle sauce

medtran49

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4 to 6 servings

Beer, cashew, chipotle sauce
4 Tblsp olive oil, divided
1 cup cashews
2 medium cloves garlic, minced (about 2 tsp)
1/2 tsp ground cumin
1/2 cup beer (not dark) or homemade or store-bought low-sodium vegetable (for vegetarian or vegan option) or chicken stock
3 whole chipotles packed in adobo sauce, roughly chopped
1 tsp red wine vinegar
1 tsp sugar
Kosher salt and freshly ground black pepper to taste

Stuffed poblanos
6 medium poblano peppers
1/2 pound ground chuck or ground round (omit for vegetarian or vegan option)
1 small onion, finely diced (about 1 cup)
1 green bell pepper, finely diced (about 1 cup)
1 red bell pepper, finely diced (about 1 cup)
2 medium garlic cloves, minced
1 tsp ground cumin
1-1/2 cups long grain rice
1/2 cup raisins or currants
1/2 cup green salad olives, drained, rinsed, and roughly chopped
2 cups homemade or store-bought low-sodium vegetable (for vegan or vegetarian option) or chicken stock
1 cup beer (not a dark beer)
Salt and pepper to taste
1/2 cup roughly chopped cilantro
6 ounces grated Jack, mozzarella, or Oaxacan cheese - omit cheese or use a vegan substitute if desired
Additional chopped cilantro as garnish if desired

Instructions

Heat 2 Tblsp olive oil in a small saucepan over medium heat. Add cashews and cook until golden brown. Add garlic and cumin and cook until fragrant, about 30 seconds. Add beer or stock, chipotles, vinegar and sugar, and bring to a simmer. Add some salt and pepper. Cool for a few minutes, then place into a high speed blender, and blend until smooth. Taste and adjust seasoning as needed. Set aside.

Broil peppers until skin is black. Carefully remove blackened skin and make a single slice lengthwise in peppers to remove seeds. Set aside.

Heat remaining 2 Tblsp olive oil in medium saucepan over medium heat. Add ground meat if using and cook until just a bit of pink remains. Then, add bell peppers and onion, and cook until softened, about 4 minutes. Add garlic and cumin, and cook another minute. Stir in rice and continue stirring until lightly toasted, about 3 minutes. Stir in raisins and olives. Add some salt and pepper, stock and beer, stir, bring to a boil, cover, turn off heat and allow to sit for at least 20 minutes. Uncover, stir, taste and adjust seasonings. Allow to cool for 20 minutes at least. Stir in cilantro.

Preheat oven to 400 or set up a charcoal grill for an offset fire. Meanwhile, prepare a 10x13 pan or a 10 inch cast iron skillet by placing a thin layer of sauce in the bottom. Set aside. Stuff peppers and place in pan seam side down. Cover with sauce and grated cheese. Cook (off direct heat if using grill) until cheese has melted and browned just a bit, about 25 minutes. Serve immediately with additional chopped cilantro as garnish, and any leftover rice on the side.
 
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