Stuffed Poblano Chile Peppers

Name: Stuffed Poblano Chile Peppers
Yield: makes 8 stuffed poblanos
Ingredients: 2 tablespoons olive oil, plus more as needed; 1 yellow onion, diced; 1 bunch kale, stems removed and finely chopped; 8 ounces plain tempeh, crumbled; 1 tablespoon ground cumin; 1 tablespoon plus 2 teaspoons chile powder; 1 teaspoon ground cloves; 3 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon honey; 2 cups crumbled queso fresco; Salt; 8 poblano chile peppers

December 14, 2011

These poblanos are stuffed with tempeh, a traditional Indonesian food made from fermented soybeans. Tempeh tastes rich and meaty when seasoned and cooked properly. The chiles can be either grilled or roasted. You can prepare the filling and even stuff the chiles the night before cooking. For a memorable summer meal, serve with Pickled Mango and Habanero Relish or Mango and Habanero Salsa Cruda (page 183) and grilled corn on the cob.

Recipe notes

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