Stuffed Roasted Poblano with Walnut Sauce and Pomegranates
Yield: 6 servings
Preparation time is 50 minutes
Ingredients
- 6 large Poblano peppers
- 1 ½ cups diced soft dried fruits (golden raisins, apricots, prunes, sultanas) (200 grams)
- 1 cup mascarpone cheese (250 grams)
- ½ cup chopped walnuts (60 grams)
- ½ cup sautéed leeks (125 millilitres)
- 1 canned chipotle pepper, chopped
- 2 cups sautéed mesclun greens (500 millilitres)
- 1/4 cup sliced kumquats (60 millilitres)
- 1/3 cup diced sauté plantains (70 millilitres)
- ½ teaspoon salt
- pinch of sugar
For the Walnut Sauce:
- ½ cup sour cream (125 millilitres)
- 3 tablespoons walnut oil (45 millilitres)
- 1 tablespoon sherry vinegar (15 millilitres)
- pinch of salt
Directions
- Preheat the oven to 375 degrees Fahrenheit
- Make a small slit along the top of the peppers and remove the seeds and veins, leaving the peppers whole. Rub the peppers with a little oil and roast them in the oven until charred, about 30 minutes. Remove them from the oven and wrap them with plastic wrap. Peel off their skins using rubber gloves.
- Combine the dried fruits, walnuts, mascarpone, kumquats, chipotle, leeks, plantains and mesclun in a non-reactive bowl and season with salt and sugar. Mix the filling well and stuff the peppers with the mixture and put them back in the oven to cook for another 25 minutes. Remove them from the oven and set aside for a few minutes
- For the sauce, mix the ingredients well in a small bowl. Divide the peppers among 6 serving plates, spoon the sauce on top and garnish with pomegranate seed. Serve with sweet potato puree on the side.