Name: Flame-Grilled Stuffed Poblano Peppers
Yield: Makes 6 peppers (serves 3 to 4)
Cuisine: American
Ingredients: ¼ teaspoon salt; 6 poblano peppers; 1 tablespoon olive oil; ½ teaspoon cumin seeds; 2 cups raw long-grain white rice, and additional cooked rice for serving; 4 cups Feta or Ricotta; 1 tablespoon Squash Cheese, and more for serving; 2 tablespoons Sour Cream, and more for garnishing; 2 cups Basic Broth (optional)

Preparation info

Makes
6
peppers

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Stuffed peppers are a great way to enjoy flavor and crunch, and layering sauces makes this a festive and colorful dish that packs protein into a quick meal. I prefer the poblanos a little crisp, rather than soft, blackening them just enough to taste a hint of char while maintaining the spicy, toothsome bite of the pepper.