Poblano and Mole Stuffed Poblanos
This recipe combines the rich flavors of mole with the earthy taste of poblano peppers. The result is a complex and savory dish that's sure to please.
Ingredients
- ●4 poblano peppersany color
- ●2 tablespoons mole pastehomemade or store-bought
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup, crumbled morbier cheese
- ●1 cup, diced juicy tomatoes
- ●1/4 cup, chopped fresh cilantro
- ●2 tablespoons olive oil
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roast the poblano peppers by placing them on a baking sheet and drizzling with olive oil. Roast for 30 minutes or until the skin is blistered and charred.
- 3
Remove the peppers from the oven and let them cool. Once cool enough to handle, peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket.
- 4
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for an additional 1-2 minutes.
- 6
Stir in the mole paste and cook for 1-2 minutes, until fragrant.
- 7
Stuff each poblano pepper with the mole mixture, followed by a spoonful of crumbled morbier cheese and a few pieces of diced juicy tomato.
- 8
Top each pepper with chopped fresh cilantro.
- 9
Place the stuffed peppers on a baking sheet and bake for 20-25 minutes, until the cheese is melted and bubbly.
- 10
Serve hot and enjoy!