Wednesday, September 8, 2010

Stuffed Poblano Peppers, Radish and Corn Salsa

In these peppers I use two kinds of beans. Regular black beans and re-fried black beans. The re-fried beans help bind the mixture together and the loose black beans add texture.
Feel free to throw in other vegetables such as sweet potato, zucchini or jicama to switch things up a little.

Charred poblano peppers stuffed with sweet corn, summer squash, black beans and tender red pepper. Served with ripe avocado and a side of corn and radish salsa with a splash of lime.

Stuffed Poblano Peppers

4 tbl extra virgin olive oil, divided
1 small yellow onion, small dice
1/2 red pepper, small dice
1 tsp salt
1 tsp pepper
1 tbl cumin
3 garlic cloves, minced
1/2 yellow squash, medium dice
1 cob of yellow corn, kernals removed
1c black beans, rinsed and drained
1c refried black beans
2 tbl fresh chopped cilantro
1/4c roasted garlic salsa
4 poblano peppers
1/4c vegan cheese
1 avocado

Preheat your oven to broil. Line a baking sheet with foil and place all the peppers on it. Drizzle them with 2 tbl of oil and toss to coat. Broil the peppers until they are charred on all sides, around 10 minutes. Once they are out, drop them in a paper bag and close it, allowing them to sweat for 10 minutes. This will help the skin come off easier. Once they have cooled down, remove the skin and cut a slit so you can remove the seeds on the inside as well.

In a medium sauce pot, heat 2 tbl of oil and saute the onions and peppers until they are just tender. Add the salt, pepper and cumin and toss. Add the garlic, yellow squash and corn kernals and cook 5 minutes more. Add both beans, cilantro and salsa and cook for 5 more minutes. Adjust seasonings to taste. Stuff the peppers with this mixture and place back on the baking sheet. Sprinkle 1tbl of cheese on top of each one and broil just until cheese has melted. Serve with sliced avocado wedges.

Radish and Corn Salsa
6 large radishes, sliced thin
1 cob of yellow corn, charred and kernals removed
2 tbl fresh chopped cilantro
1 shallot, minced
1 plum tomato, seeds removed and chopped small
1/2 red pepper, small dice
Juice of 1 lime
1 tbl sea salt

Combine all of the ingredients and let sit for 30 minutes before serving.

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