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
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• 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