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Stuffed Roasted Poblano Peppers With Cashew-Chipotle Sauce Recipe
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