I like to keep a variety of cheese on hand, but since we don’t eat it very often it sometimes turns on us and must be thrown out. After tossing out a few slices of Provolone and a small chunk of cheese of unknown ilk, I decided the cheddar should be used up or it would be the next out the door. Stuffed poblano chiles seemed a good way to go.
I put rice on to simmer. Meanwhile, using a small acetylene/propane torch, I charred the peppers and dropped them into a paper bag to sweat and loosen the skin. While the rice was cooking and the peppers were sweating I chopped some vegetables.
Cumin seeds, onions, garlic, celery and kosher salt were added into a skillet with a little olive oil.
When the onions started to soften carrots, roasted corn, peas and red bell pepper were added and cooked under a lid with an occasional stirring.
When the vegetables had softened the cooked rice was added.
Tomato powder and black pepper were then mixed into the vegetables and rice.
The vegetable-rice at this point was a complete (vegan) dish that could stand on its own. I had made much more than was needed to stuff two poblano peppers, so I separated some out for the stuffing. After it had cooled I tossed shredded cheddar cheese in with the rice and vegetables.
By this time most of the charred skin and all of the seeds had been removed from the poblanos and they were ready for stuffing. The stuffed peppers were placed in a puddle of plain tomato sauce in a lidded baking dish and baked at 400ºF for 30 to 40 minutes.
To accompany the stuffed peppers I heated refried pinto beans and seasoned them with a chipotle spice rub mix made from a recipe by Glover Gardens.
Did I mention this was going to be a cheesy dish?