Stuffed poblano pepper with ancho chile carrot sauce
Chef
Santiago Garcia Avalos
Hospital
Glenbrook Hospital
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
20 poblano peppers
3 3/4 cups quinoa
3 3/4 cups farro
1 2/3 cups red onion, diced
1 2/3 cups red bell pepper, diced
1 2/3 cups green bell pepper, diced
3 1/2 cups spinach, chiffonade
1 2/3 cups Parmesan cheese, grated
3 1/2 tablespoons Montreal seasoning
3 1/2 tablespoons Dash seasoning
3 1/2 teaspoons salt
3 1/2 teaspoons pepper
6 2/3 cups carrots, cleaned and sliced
3 1/3 cups water
3 1/3 cups 2% milk
3 1/2 teaspoons ancho seasoning
3 1/2 teaspoons paprika
Salt and pepper, to taste
4 bunches radishes, julienne small
4 bunches green onions, chiffonade
3 3/4 cups quinoa
3 3/4 cups farro
1 2/3 cups red onion, diced
1 2/3 cups red bell pepper, diced
1 2/3 cups green bell pepper, diced
3 1/2 cups spinach, chiffonade
1 2/3 cups Parmesan cheese, grated
3 1/2 tablespoons Montreal seasoning
3 1/2 tablespoons Dash seasoning
3 1/2 teaspoons salt
3 1/2 teaspoons pepper
6 2/3 cups carrots, cleaned and sliced
3 1/3 cups water
3 1/3 cups 2% milk
3 1/2 teaspoons ancho seasoning
3 1/2 teaspoons paprika
Salt and pepper, to taste
4 bunches radishes, julienne small
4 bunches green onions, chiffonade
preparation
Instructions
1. Clean (remove seeds and devein) and poach poblano peppers until soft, keeping the skin intact.
2. Boil farro and quinoa separately according to package directions.
3. Using a non-stick pan, sauté vegetables. First add red and green pepper, followed by red onion, then spinach. Sauté until soft.
4. In a bowl, combine farro, quinoa, sautéed vegetables, Parmesan cheese, and seasonings.
5. Slice poached poblano peppers vertically 1/4 to 1/2 way to easily stuff.
6. Using a large spoon, stuff poblano peppers with the mixture.
7. Boil cleaned carrots until soft (easily penetrated with a fork). In a blender, blend carrots, water, 2% milk, ancho seasoning, and paprika until smooth. Return the mixture to a saucepan and bring to a simmer to thicken. Reduce heat to keep warm and serve warm over stuffed poblano peppers using a 4-ounce spoodle.
2. Boil farro and quinoa separately according to package directions.
3. Using a non-stick pan, sauté vegetables. First add red and green pepper, followed by red onion, then spinach. Sauté until soft.
4. In a bowl, combine farro, quinoa, sautéed vegetables, Parmesan cheese, and seasonings.
5. Slice poached poblano peppers vertically 1/4 to 1/2 way to easily stuff.
6. Using a large spoon, stuff poblano peppers with the mixture.
7. Boil cleaned carrots until soft (easily penetrated with a fork). In a blender, blend carrots, water, 2% milk, ancho seasoning, and paprika until smooth. Return the mixture to a saucepan and bring to a simmer to thicken. Reduce heat to keep warm and serve warm over stuffed poblano peppers using a 4-ounce spoodle.
