Vegetarian Roasted Poblano White Bean Chili

Ingredients: FOR THE CHILI: 3 poblano peppers 1 tablespoon oil 1 large onion, diced 1 yellow bell pepper, diced 4 garlic cloves, minced 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons chili powder 4 cups low-sodium vegetable broth 2 cups water 2 (15-oz) cans cannellini beans, drained and rinsed ½ cup pickled jalapeños, diced 2 tablespoons of the jalapeño pickling liquid 1 cup frozen or fresh corn 3 cups baby spinach ½ cup of milk or half-and-half (optional) Juice of 2 limes Salt and pepper, to taste OPTIONAL GARNISHES: Chopped scallions or red onion Sour cream or Greek yogurt Lime wedges Hot sauce or chili flakes Fresh cilantro Tortilla chips Preparation: FOR THE POBLANO PEPPERS: To roast the poblano peppers, place them directly over an open flame (I do this on my stovetop burners). Using tongs, turn the chilies every 15 seconds until all sides are blackened and blistered. Alternatively, you can place them under an oven broiler, on a sheet pan, for 4-5 minutes or until they are charred. Place the peppers in a large bowl and cover with plastic wrap. Allow them to steam in the bowl for about 15 minutes. Then, carefully remove the charred skin, stems, and seeds. Chop and set aside. FOR THE CHILI: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 5 minutes. Add in the garlic and spices and cook for another minute. Add in the roasted poblanos, broth, and water. Bring the mixture to a simmer. Add in half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper. Mash the remaining beans with a fork to break them down. Add the mashed beans to the pot. Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes. Stir the spinach, corn, and lime juice into the chili. Simmer for another 10 minutes. At this point, if you want a slightly richer and creamier consistency, add the milk/half-and-half. This is totally optional! Season, to taste, with additional salt and pepper. TO SERVE: Ladle the chili into bowls while hot and garnish however you like. My favorite combo is a generous dollop of Greek yogurt, a pinch of red pepper flakes, and some cilantro. Oh, and some crushed up tortilla chips never hurt anybody! http://yestoyolks.com/2018/10/11/vegetarian-roasted-poblano-white-chili/

Stuffed Poblano Peppers

Ingredients:

• 8 ripe Roma tomatoes, halved lengthwise
• 1/2 cup extra-virgin olive oil 
• 1 tablespoon confectioners' sugar 
• 1 1/2 teaspoons red pepper flakes 
• Kosher salt
• 2 tablespoons canola oil
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed 
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
• 12 sprigs fresh thyme 
• 2 medium red bell peppers, seeded and finely diced
• 3 large cloves garlic, minced 
• 3 medium yellow onions, finely diced
• 6 sprigs fresh basil 
• 1 tablespoon red wine vinegar 
• 12 ounces mozzarella, cut into 1-inch cubes 
• 3/4 cup panko breadcrumbs, toasted 
• 1/2 cup finely grated Parmesan
• 1/2 stick (4 tablespoons) unsalted butter, melted 
• 4 to 5 tablespoons aged balsamic vinegar

Instructions:

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
3. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
4. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
5. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
6. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
7. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/stuffed-poblano-peppers-3185125