Stuffed Roasted Poblano Peppers With Cashew-Chipotle Sauce Recipe

Serves: 4 Save

Ingredients (22)

  • For the Cashew-Chipotle Salsa:
  • 4 tablespoons olive oil
  • 1 cup cashews
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon ground cumin
  • 1/2 cup homemade or store-bought low sodium vegetable or chicken stock (see note)
  • 3 whole chipotles packed in adobo sauce, roughly chopped
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  •  
  • For the Peppers:
  • 6 medium poblano peppers
  • 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)
  • 1 1/2 cups long grain rice
  • 1/2 cup raisins
  • 1/2 cup capers, drained, rinsed, and roughly chopped
  • 3 cups homemade or store-bought low sodium vegetable or chicken stock (see note)
  • 1/2 cup roughly chopped cilantro
  • 6 ounces grated jack, mozzarella, or Oaxacan cheese

Directions

Learn how to make this recipe at Serious Eats