A delicious recipe for Stuffed Poblano Peppers with a deep and flavorful Mole Negro Sauce. The Poblanos are stuffed with black-beans and quinoa (or rice) and optional goat cheese, making this vegan adaptable and gluten free.
Author:Sylvia Fountaine | Feasting at Home Blog
Prep Time:1 hour
Cook Time:1 hour
Total Time:2 hours
Mole Negro Sauce
3 dried ancho chilies, seeds and stem removed, crumbled
3 dried pasilla negro chilies, seeds and stem removed, crumbled
In a small pot, place the crumbled dried chilies and cover with the 3 cups water. Bring to a boil, turn heat down and simmer covered, 10 minutes. Add prunes, stir, cover, simmer 10 more minutes, turn heat off.
At the same time, cook the quinoa and start the sauce. To make the sauce saute the onions and garlic in 2 tablespoons olive oil, over medium high or medium heat, stirring often until deeply golden brown, about 10-15 minutes. Take your time here and let them darken. Add the spices (cumin, coriander, cinnamon, chili powder) and saute 1-2 more minutes, toasting the spices. You can also use whole spices.
Also at the same time, either blacken and blister the fresh poblanos over a gas flame – or broil in the oven, turning often, until skin begins to blister and darken on most sides. Place peppers in a bowl, cover with foil, and let steam 10-15 minutes.
Place the cooked onion mixture in a blender along with the dried chili and prunes, 1-2 chipotles and the adobo sauce, and all the liquid. Blend until smooth, scraping down sides, adding just enough water to get the blender going (you may not need to add more). Once very smooth, pour this back into the pot and heat over low heat, covering. When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is melted, taste and add more salt and pepper to taste. Add more heat of you like. As it simmers on low the flavor will continue to develop. It should taste deep and smokey, slightly salty and sweet. If bland, salt may help bring out the other flavors. Simmer on low 10 minutes.
Gently, run the peppers under cool water and peel skin off being careful to keep the pepper in tact. Cut a vertical slit in the pepper and leaving stem in tact, remove seeds with your fingers, rinsing the inside Set on a paper towel, pat dry and place on greased sheet pan.
Preheat oven to 400F
In a small bowl, mix the cooked quinoa and black beans together, seasoning with salt and pepper to taste, adding cumin and coriander.
Fill the peppers halfway with the quinoa-black bean mixture. Add a tablespoon of goat cheese (optional, but delicious) then cover with more quinoa-black bean mixture, so the goat cheese is in the middle, like a sweet surprise. Heat them in a warm oven (15-20 mins) or microwave. You can also make these ahead and refrigerate at this point. When heated through and goat cheese melts Spoon the flavorful warm mole negro sauce over top. Sprinkle with sesame seeds and cilantro.
Notes; Depending on the size of your Poblanos, you may want to serve 1 per person or 2 person if very small. You will end up with extra sauce, to use later. Using several different chilies adds complexity- but you can also stick with one. Be mindful of the chilies heat level. I prefer using milder darker chilies, you can always add heat, but it’s not as easy to take it away. Dried chilies usually have a heat meter ( 1-10) on the package, so I try to keep this around an average of 5.