There was some quinoa & cauliflower salad left over from a couple days ago, and rather than let it go to waste, I used it to stuff poblano peppers. There wasn’t quite enough leftover salad to fill two peppers so I made some additions. I sautéed mustard seeds, onion and red cabbage in a skillet.
While the cabbage was sautéing I added grated coconut and salt followed by the leftover cauliflower quinoa salad.
To prepare poblano peppers for stuffing I like to use a handheld torch to blister them for peeling. With a torch there is much better control than with other methods to get an even char without overly cooking the peppers. Unfortunately all my MAPP gas canisters are empty, so I lit a few coals in the outdoor grill to roast the peppers. When they were mostly charred I popped them into a paper bag to sweat.
Most of the skin rinsed off easily under running water. I made a cut down the length of the peppers, removed the seeds and seed membranes and stuffed them with the filling.
I laid the stuffed peppers in a pool of tomato sauce in a baking dish and baked them at 400ºF until well heated.
Poblano peppers are sometimes very spicy and other times not. These were definitely on the hot spicy side, but that’s the way I like it.
While the stuffed peppers were baking in the oven I made use of the hot coals left in the grill to roast a couple ears of corn. My favorite method of roasting corn is to lay the shucked corn directly on the grill or in the coals themselves to give it a nice char. To season I like to rub the roasted corn with a wedge of lime dipped in a mixture of salt, red chili powder and black pepper.
Corn on the cob is a great way to keep hungry folk busy until the rest of the meal preparation is completed.