I love peppers, all kinds of peppers, and especially those on the spicy side. Barajas Produce at the downtown farmers market typically has an amazing selection of spicy chili peppers, including jalapenos, serranos, habaneros and poblanos. With so many choices I may be guilty of over buying every now and then. With that said, I recently had an abundance of poblano peppers to use up, as well as some sweet potatoes, so I came up with a fun stuffed poblano recipe that’s easy, super flavorful and gives a nod to fall.
The wine choices to pair with the stuffed poblanos are plentiful, but a white Rioja from Spain is a particular standout. This one is a blend of two grapes, Viura and Malvasia, from 60 year old vines, so it has a fairly rich mouthfeel. It’s fresh and herbaceous with crisp minerality that balances the floral richness. All of these flavors play so nicely with the subtle heat of the peppers, the sweetness of the potato and tang of the chevre. Enjoy!
Roasted Stuffed Poblanos with Sweet Potatoes, Black Beans and Chevre
6 Poblano Peppers
2 Sweet Potatoes, fairly small in size
1 ½ cups Cooked Black Beans, rinsed and drained
1 small Jalapeno, seeded and finely diced
1 Tbs Unsalted Butter
1/4 Tsp Garam Masala (a blend of ground spices, usually coriander, black pepper, cumin, cardamom and cinnamon.)
3 or 4 oz Plain Chevre
1 Tsp Orange Zest
1 Tsp Orange Juice
Raw Pepita Seeds
Salt and Pepper to taste
Preheat oven to broil and line a sheet pan with foil. Place poblanos on foil and roast directly under broiler turning until evenly charred on all sides, approx 10 minutes. Remove from oven and place in a covered bowl to steam for 10 – 15 minutes for ease of peeling the skins. Once peeled, make a slit on one side from near the top to the bottom without completely opening the pepper up and try to remove as many seeds as possible without removing the top of the pepper.
Lower oven temperature to 425, poke a few holes in the sweet potatoes and place on a sheet to bake for approx 45 minutes or until fork tender when pierced. Once they are cool enough to handle, scoop out the flesh and mash in a bowl with butter, garam marsala, salt and pepper.
In a separate bowl, stir orange zest and orange juice into chevre. Add half of chevre to mashed sweet potatoes and stir in along with finely diced jalapeno and black beans.
Coat the bottom of a baking pan with olive oil or grape seed oil. Carefully stuff each pepper with the sweet potato filling. Top each pepper with the remaining chevre. Bake uncovered in a 375 oven for about 15- 20 minutes; sprinkle with pepita seeds and continue baking for 5 minutes to lightly toast the seeds. Serve immediately with a simple mixed green salad.