Veggie Chili Stuffed Poblano Pepper
Ingredients:
- 4 poblano peppers, cut in half and seeded
- Kosher salt and pepper
- 1 1/2 cups cooked white or brown rice
- 2 cups butternut squash and kale chili
- 3 cups shredded Monterey or Pepper jack cheese
- 1/4 cup grated parmesan cheese
Topings:
- 1 cup salsa
- Sour cream
- Chopped scallion
Butternut squash and kale chili recipe:
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves, chopped
- 1 jalapeno pepper, (seeded, optional) chopped
- 4 ounces chopped green chilis
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 1 small butternut squash 1/2-inch pieces peeled, about 4 cups
- 2 tablespoons tomato paste
- 1- 28 ounce can of whole peeled tomatoes
- 2 cups vegetable broth (optional)
- 2- 15-ounce cans black and pinto beans, rinsed, drained
- 2 cups frozen corn
- 1 bunch kale, such as Tuscan or Laciano, trimmed and roughly chopped, about 4 cups
Method:
1. Heat oil in heavy large pot over medium-high heat. Add onions and garlic and cook until slightly tender, about 5 minutes. Add the jalapeno, chopped green chilis, chili powder, cumin and 1 teaspoon salt and 1/2 teaspoon pepper. Toast until the spices are fragrant, about 2 minutes. Add the squash and the tomato paste and cook until they begin to brown slightly, stirring occasionally, about 5 minutes. Add the tomatoes with juices; and 2 cups vegetable broth or water and bring to boil, stirring occasionally, about 8 minutes.2. Add the beans and corn and reduce heat to medium low and simmer, uncovered, until squash is tender, stirring occasionally, about 30 minutes. Stir in corn and continue to simmer until tender about 5 minutes longer. Stir in chard and simmer until the chard is tender but still bright green, about 5 minutes. Season to taste with salt and pepper.
3. Ladle chili into bowls and serve with desired toppings and biscuits or cornbread.
To prepare the veggie chili stuffed poblano pepper:
1. Preheat oven to 400 degrees. Place peppers cut side up in a 9 x 13 inch oven-proof casserole dish with 1/2 cup water. Sprinkle the inside of the peppers with 1/2 teaspoon salt and pepper. Stuff the peppers evenly with the rice and chili. Top them with shredded cheese and then sprinkle them evenly with the parmesan cheese. Cover the peppers with aluminum foil and bake until the peppers are softened, about for 20 minutes.2. Remove the foil and continue to bake until the golden brown and bubbly, about 10 minutes. Top the peppers with salsa, sour cream and chopped scallion. Serve warm.
Serves: 4
Active Time: 15 minutes
Total Time: 45 minutes