The Hand Off: Stuffed Poblano Peppers with Peach Mint Salsa
by Brianna Bain
Excited to concoct a sweet and spicy harmony of flavors, I rounded up this week’s culinary finds and began to chop!!! Chop, Chop, Chop. This recipe calls for quite a bit of chopping, making everything into bite sized pieces to create that perfect palate pleasing blend. It is all worth the labor though, I promise! I recommend turning up the Latin Jazz and getting into a chopping zone, making this meal flavorful and fun from prep to feast!
This was the first time I have ever attempted stuffed poblanos and I have to say I am sort of amazed with how awesome they turned out! In addition to Sarah’s Spiced Pork Tacos I used a combination of recipes that I had on hand as a jumping off point for my creation. Lucid Food: Stuffed Poblano Chile Peppers (p. 165) and 1000 Vegetarian Recipes From Around the World: Stuffed Bell Peppers (p. 423). My variations included adding meat and quinoa to the stuffing mix, I also chose to serve my peppers with a fresh salad-like salsa concoction that I crafted from my own experience of making salsa over the years. There are several ways to serve these peppers up: usually paired with sweet corn or a fresh jicama and lime salad. It’s all about making it your own!
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Yield: Serves 4 to 6
- 2 to 3 firm yellow peaches, chopped
- 3 heirloom tomatoes, varied in color
- 1/2 medium purple onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves of garlic, finely minced
- 1 tablespoon olive oil
- 2 tablespoons lemon juice or juice of 1/2 medium lemon
- 1 to 2 jalapenos
- 1 1/2 tablespoons mint, finely chopped (I used chocolate mint)
- 1 teaspoon agave nectar or honey (optional)
- 1 1/2 teaspoons apple cider vinegar
- salt to taste
- 4 to 6 medium poblano peppers
- 4 sausages
- 1 bunch kale stems, removed and chopped
- 1 white or yellow onion, diced
- 8 ounces queso fresco (or other desired cheese, I always recommend goat!)
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon ground cloves
- 1 tablespoon honey, agave nectar, or maple syrup
- 2 tablespoons soy sauce
- 3 tablespoons safflower oil or grapeseed oil, plus more as needed (high heat threshold for browning)
- 2 cups chicken broth
- 1 cup quinoa or other desired grain (optional)
- salt to taste
- Begin with the salsa: chop peaches (skin on or off), red onion, garlic, mint, cilantro and jalapeno. Place in bowl and mix in lemon juice,agave nectar and salt to taste. Set aside to let macerate while you prepare the rest of the meal or prepare a day in advance to bring out a more full body of flavors.
- Prepare quinoa: add quinoa and chicken broth to a small sauce pan and bring to a boil, turn down to a simmer and let cook for 20-30 minutes stirring occasionally to make sure not to burn bottom.
- Grill or stove top cook sausage over medium ~15-20 minutes and set aside to bring temperature down for handling, then chop into small pieces.
- To make base for stuffing: brown onion in safflower oil, add chopped kale and wilt over medium heat ~ 1 min, add chile powder, clove, cumin, and garlic. Stir well and let sit for 2 min. Add soy sauce and honey then remove from heat and let cool for for ~5 minutes. Add queso fresco, quinoa and chopped sausage, stir well and set aside.
- Prepare peppers for stuffing: Remove top and clean seeds out being careful not to puncture the body of the pepper. Coat with safflower or grape-seed oil in and out.
- Add stuffing to prepared peppers and heat in a 450 degree oven or medium heat grill for 15 to 20 minutes or until skins are slightly charred, turning 3-4 times
- Serve with side of peach salsa and enjoy!!!
Always striving to source local, organic or sustainably farmed food stuffs, my choice of adding quinoa set me on yet another journey to uncover the story behind these little seeds of goodness. I had on hand a beautiful red variety of organically grown quinoa that I purchased from Trader Joe’s , although sourced from Boliva. Not exactly local but at least organic. Typically quinoa is farmed in the Andes Mountains and many grain producers and packaging companies source their stock from South America adding quite a few food miles to one of my beloved foods. In an attempt to learn more I found an company in the US that is growing organic quinoa high in the rocky mountains of Colorado at White mountain Farm. Next time you buy quinoa check to see where it’s sourced. It just may be from our own Rocky Mountains!