Stuffed Poblano Boats
The Poblano Pepper is quickly becoming my favorite for Mexican dishes. With just a touch of heat of more serious peppers, none of the sweetness of a bell pepper, and enough flavor to taste — the Poblano suits my purposes in the kitchen quite well. That is, no one complains about them. My son likes as much heat as possible (ever try the Habanero Doritos? — he loves them) and does not like sweet peppers at all, but my hubby doesn’t like much heat in his peppers - he prefers his tongue to stay intact. 
If you need a little “Pepper-education,” Poblanos are very dark green, glossy and have a long and irregular cone-like shape. Again, not much heat, but that yummy pepper flavor without the sweetness of a green or red bell pepper.
So I’ve been using Poblanos more and more - in salsa, beans, and soups most particularly. The Poblano Pepper Boat evolved in my kitchen one night last week. I was making fajitas for my kids, but wanted something without refined starch for hubby and I. These peppers turned out so well that I knew I had to pass it on to all of you. As a bonus, Sam took a picture so you can actually see it and don’t have to rely on your imagination.
Poblano Pepper Boats
makes 3 servings
3 Poblano peppers
1 can pinto beans
1 sweet onion
1 t. minced garlic
1 t. oil
2 T. chicken stock, broth or water
1/2 can petit diced tomatoes
1/2 t. cumin
salt and pepper
cilantro
cheddar cheese, optional
Cut the tops off and then slice the peppers lengthwise and carefully remove the innards - the “core,” seeds and white pithy parts. Lay these open-side up on a baking stone or glass pan. You can pre-bake these in a 350 oven while you prepare the filling ingredients.
For the filling, coarsely chop the onions and the tops of the peppers (you didn’t throw those out, did you?!) Heat the oil in a medium skillet - use nonstick - and add the onions, peppers, and garlic to it - saute until the onion begins to soften. Remember - this is YOUR food, not mine, so if you like it hot, add a jalapeno or whatever pepper you like. Meanwhile, drain the beans and mash - either by hand with a fork or pulse them in a handy kitchen chopper.
Add the mashed beans and the tomatoes to your onions in the skillet and let them come to a quiet bubble. After that, you will want to turn them down as low as possible. Add the cumin, salt and pepper. A dash of lime juice is a nice addition, too. Chili powder is great if you want to add a southwest flavor.
Finally, remove the empty peppers from the oven and “stuff” them with the bean filling. Top with a sprinkle of cheese and minced fresh cilantro if you want. Return to the oven for 20 minutes.
Serve with fajitas, Spanish rice, eggs, corn chips or tortillas, tostadas… you-name-it! ENJOY!
January 14th, 2008