Stuffed Poblanos

Source: CSA Member Amanda Russell

Serves 4

Ingredients:

2 poblano peppers

1 orange sweet potato

12 oz black beans, cooked

¼ head of purple or green cabbage

Cheese of choice - we love using smoked gouda on this, cheddar as an alternate)

Salsa verde (go to Recipe) - *Ingredients: Tomatillos, onion, serrano pepper, garlic, cilantro, salt

3/4 tsp Chili powder

1/4 tsp Cumin powder

Pinch of Chipotle chili powder (optional) - adds a smoky flavor

1/2 tsp Turmeric (optional)

Black pepper

Salt

Directions:

1. Heat oven to 350 deg. Cut tops off of peppers and cut the peppers in half lengthwise. Remove seeds. Chop the pepper tops and set aside to add to beans later.

2. Arrange the 4 pepper halves in an oiled 9” baking dish so that they fill the dish, covering the bottom. These are the base. Put dish in oven and let peppers cook just until some of the water has cooked out of them. Remove from oven and soak up water with a paper towel.

3. While peppers are cooking:

   • dice sweet potatoes into a little smaller than 1/2 cubes. Toss lightly with oil and spread in a single layer on sheet, sprinkle lightly with salt. When peppers are done, increase oven temp. To 400 deg and roast the sweet potatoes for about 15-20 minutes until soft and starting to brown. Remove from oven and set aside.

   • Heat cooked black beans in a small sauce pan. Add a little water, not to cover beans but about halfway. Add spices (adjust amounts to your liking), chopped pepper tops, salt and pepper. Bring to a boil then reduce heat to simmer and let cook until you can mash some of the beans. Mash a few with a fork. Continue cooking until enough water has evaporated that beans are thick, but a spreadable consistency. Remove from heat.

   • Shred cabbage on small setting on mandoline (or slice very thinly).

4. Fill the peppers. Spread the beans into each of the pepper halves. Put the potatoes on top of the beans. Put in oven and bake, covered, at 350 deg until heated through. Remove from oven. Let cool for a few minutes then dish each filled pepper half onto plates.

5. Top with salsa verde, shredded cheese, and shredded cabbage.