Veggie Nirvana-Fire Roasted Poblano Relleno & Red Pepper Romesco Sauce
Ingredients
For The Veggie Nirvana-Fire Roasted Poblano Relleno
- 4 poblano peppers
- Olive oil
- 1/2 cup diced red pepper
- 1/2 cup diced yellow pepper
- 1 cup sliced scallions
- 1/2 cup corn kernels
- 1 tablespoon minced garlic
- 3 tablespoons minced parsley
- 2 tablespoons basil chiffonade
- 2 cups cooked quinoa
- 3/4 cup vegetable broth, divided (½ cup for saute ¼ cup for baking pan)
- 3/4 cup grated spicy Monterey Jack cheese (optional), divided (½ cup for filling plus ¼ cup for topping)
For The Red Pepper Romesco Sauce
- 2-3 red bell peppers (depending on size)
- 2-3 garlic cloves
- 1/4 cup slivered toasted almonds
- 1/2 cup extra virgin olive oil
- 1 tablespoon agave nectar (amber)
- 1 tablespoon sherry vinegar
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
Instructions
For The Veggie Nirvana-Fire Roasted Poblano Relleno
- Roast poblanos, sweat in bowl with plastic wrap, then peel and seed. Pour olive oil in medium-size saute pan. When hot, add peppers and onion, and saute slowly and evenly until color is golden.
- Carefully add garlic so as not to burn, as it will make a bitter flavor. Lower heat and add corn. Continue to cook just enough until corn is tender.
- Add al dente quinoa and veggie stock to sofrito mixture. When broth is absorbed, transfer to a bowl. Allow the stuffing to cool for a few moments then toss with parsley and basil, keeping the color vibrant. Add approximately ½ cup of cheese to mixture.
- Preheat oven to 350 degrees and prepare Romesco sauce (see below).
- Carefully cut poblanos lengthwise then lightly stuff the poblanos generously with the quinoa mixture and top with additional cheese.
- Place in a lightly oiled casserole with ¼ cup of vegetable stock; cover in foil. Bake until cheese is melted and mixture is hot all the way though.
- Uncover and bake until cheese is bubbling and golden.
- To serve: Gently heat romesco sauce and spoon over relleno. We serve this dish over our Frijoles Negras (black beans) for a delicious and satisfying vegetarian and gluten-free meal.
For The Red Pepper Romesco Sauce
- This Romesco sauce does not require bread to bind it like a traditional Spanish sauce. It is wonderful as a topping for grilled fish as well as many vegetable dishes.
- To begin: Bake almonds at 325 degrees until golden.
- Roast all sides of bell peppers, put in bowl and cover with plastic wrap to sweat. When cooled, peel and seed.
- Put peeled peppers in blender with all ingredients. Slowly puree to smooth-as-silk consistency. Add salt and pepper if needed.
