Poblano peppers are readily available in the West and Southwest. Elsewhere, look for them in specialty-food stores and Latin groceries.
- 2 teaspoons canola oil
- 3/4 cup minced yellow onion
- 1 teaspoon minced garlic
- 1 cup long-grain brown rice
- 1 1/2 tablespoons chili powder, or less to taste
- 2 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1 teaspoon salt
- 1 1/3 cups peeled, seeded, diced acorn squash, (about 3/4 pound)
- 1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
- 1 teaspoon canola oil
- 1/2 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 fourteen-ounce can whole peeled plum tomatoes, drained and coarsely chopped
- 1/4 cup chili powder
- 1 teaspoon salt
- 1 1/2 tablespoons fresh lime juice
- 6 medium (about 1 pound) fresh poblano peppers
- 1 tablespoon coarsely chopped cilantro
To make the filling, combine oil, onions, garlic, and rice in a medium saucepan over medium heat. Cook until onions are browned, 10 to 12 minutes. Mix in chili powder, and cook for 1 minute more.
Meanwhile, bring stock and salt to a simmer over medium heat. Add stock to rice, cover, and reduce heat to medium low. Cook for 25 to 30 minutes. Stir in acorn squash; add diced tomato without stirring. Cover, and cook 8 to 10 minutes more. Remove from heat, and let stand to steam for 5 minutes.
To make the chili sauce, heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, oregano, tomatoes, chili powder, salt, lime juice, and 1 cup water. Bring to a boil, and simmer for 5 to 8 minutes. Let cool slightly. Puree in a food processor or blender, and return to saucepan. If sauce is too thick, add a small amount of water.
Roast peppers over a gas flame or under a broiler until blackened, being careful not to break off stems. Place in a paper bag to cool. When cool enough to handle, peel peppers. Make a slit in the side of each from top to bottom. Wearing a rubber glove, scrape out the seeds. Stuff peppers with rice mixture.
Heat oven to 375 degrees. Place 1/4 cup chili sauce in the bottom of a 9-by-13-inch glass baking dish, and arrange stuffed peppers, cut sides up, on top. Cover with foil, and bake for 10 minutes. Garnish with cilantro, and serve with warm chili sauce.
SourceMartha Stewart Living, October 1995