For a really long time, I was hesitant to prepare stuffed poblanos for the sheer dread of having to go through the process of charring, peeling and seeding each and every one. How tedious! Imagine my excitement, then, when I discovered a large can of already prepared poblanos at Whole Foods one day. One problem: they tasted awful. It was immediately clear that the earthy, smoky poblano was just not meant to be canned. How shameful I am to admit I tried to take such an amateurish shortcut! The moral of the story is take the extra 15-20 minutes to prepare the poblanos from scratch. I have also stuffed them without the added steps, but they are much more easily digested and enjoyed after being roasted and peeled.
These stuffed poblanos are tasty, vegan, and packed with fiber, vitamins and minerals. You could prepare them in advance and refrigerate. Bake later for a dinner party that will unite the health-conscious with the taste-conscious. I especially love the interplay between the hot, smoky chipotle and the sweet and surprising pumpkin.
If you’re wondering what to do with the extra canned pumpkin you will have lying around after making this, here are a few ideas: blend with extra firm silken tofu, agave, cinnamon and nutmeg for a tasty pumpkin mousse; freeze in a zipper bag for later use; or, as Woodley would suggest, store it in the refrigerator for a few days and give to your dog with meals. It helps their digestion, and my — albeit very unpicky — dog loves it.
2 teaspoons olive oil
4 poblano peppers
1 cup cooked quinoa
2/3 cup corn kernels (fresh if possible)
2/3 cup canned black beans, drained and rinsed
1/4 cup Spanish olives, sliced
1/3 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons adobo sauce from canned chipotle in adobo, PLUS 1 chipotle pepper, minced (Casa Fiesta brand contains no added sugar)
3/4 teaspoon salt
Mashed avocado with lime juice and salt (optional)
1. Rub poblanos in olive oil and broil in baking dish or flat baking sheet for a little over ten minutes, turning occasionally to char all sides evenly. Once poblanos have charred, place in a large dish or bowl and cover with cellophane to steam. Set aside.
2. Set oven to 350.
3. Prepare filling by mixing remaining ingredients, minus the optional avocado mixture. Taste a little and adjust salt to taste. You may also add more adobo sauce or chipotle if you like more spiciness. Keep in mind that the poblanos will add some spice as well. Make sure pumpkin is well combined. Set aside.
4. Remove cellophane and rub poblanos to remove skin. It’s o.k. to leave a little on, but the majority of the skin should be removed. Using a sharp knife, make a slit down the length of the poblano on one side. Using a spoon, gently remove seeds from inside. Generously stuff poblanos with quinoa mixture. Bake for about 10 minutes to heat through. Serve alongside avocado mashed with a little salt and lime juice, if desired.