Southeast Asian-Style Stuffed Poblano Peppers with Lime Peanut Vinaigrette
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1406
- Total Fat
- 116
- Saturated Fat
- 27
- Carbohydrates
- 50
- Dietary Fiber
- 8
- Sugar
- 25
- Protein
- 50
- Cholesterol
- 133
- Sodium
- 5479
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
6 poblano peppers
2 tablespoons canola oil, plus 1/4 cup canola oil, divided
2 shallots, finely minced
1/4 cup finely minced fresh ginger
2 cloves garlic, finely minced
1 pound Mexican chorizo, casings removed
1 tablespoon sweet soy sauce
3 tablespoons fish sauce
1 cup chopped fresh basil
For vinaigrette:
1/2 cup roasted peanuts, unsalted and roughly chopped
1 shallot, finely minced
1/2 cup canola oil
4 fresh limes, juiced
1/4 cup fish sauce
2 tablespoons honey
Directions
- Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly.
- Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch. Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel.
- Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil. Add the shallots and ginger and cook until they develop a nice deep brown. Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly. Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool.
- Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends. Cut the pepper right at that point. It should be about half way down the pepper. Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers. Remove the seed pods and stems from the pepper tops and dice up the flesh.
- In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.
- Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers.