This bountiful recipe by Chef Lisa Dahl, founder and CEO of Dahl Restaurant Group, features your favorite nutritious and seasonal ingredients for the ultimate fall comfort meal.
This bountiful recipe by Chef Lisa Dahl, founder and CEO of Dahl Restaurant Group, features your favorite nutritious and seasonal ingredients for the ultimate fall comfort meal.
Ingredients
Romesco Sauce
- 1 cup roasted red bell pepper romesco
Stuffed Poblanos
- 4 poblano peppers
- 1⁄4 cup olive oil
- 1⁄2 cup finely diced red peppers
- 1⁄2 cup finely diced yellow peppers
- 1 cup sliced scallions
- 1 generous Tbsp. minced garlic
- 2 to 3 pinches red chili flakes (optional)
- 3⁄4 to 1 cup fresh corn kernels, off the cob or canned
- 2 cups cooked quinoa
- 3⁄4 cup vegetable stock, divided
- 3 Tbsp. minced parsley
- 2 Tbsp. cilantro, coarsely chopped
- 1 cup grated pepper Jack cheese, divided (optional)
Directions
Roast poblanos over a gas flame burner or grill until evenly charred on all sides. Transfer to a bowl and cover with plastic wrap to sweat. When cool to the touch, peel off the char using your hands or a towel. Carefully cut one slit lengthwise, and remove seeds and membrane. Heat olive oil in a medium sauté pan, over medium heat. When hot, add diced red and yellow peppers and scallions, and sauté slowly until vegetables are tender.
Stir in garlic, taking care to not burn it. Season with chili flakes, if desired. Lower the heat and add corn; continue to cook, bringing corn up to temperature. Add quinoa and 1⁄2 cup vegetable stock. When broth is absorbed, transfer mixture to a bowl. Allow the stuffing to cool slightly, then toss with parsley, cilantro and 1⁄2 cup cheese. Preheat oven to 350 degrees Fahrenheit.
Stuff poblanos generously with quinoa mixture, without packing, and top with remaining cheese. Place stuffed poblanos in a lightly oiled casserole with 1⁄4 cup vegetable stock; cover with foil. Bake for approximately 30 minutes until cheese is melted and stuffing is hot all the way through. Remove foil and bake for another five or more minutes, until the cheese is bub- bling and golden on top. To serve, gently heat Romesco Sauce and spoon over stuffed poblanos.
