Poblano Peppers stuffed with farro and cilantro cream sauce

This dish tastes smokey and has a gentle heat from the poblano peppers. The farro adds chewy texture and depth. Who needs meat?


Serves 6
400 degree oven

• 6  poblano peppers
• 4 shallots, chopped
• 1 stalk of celery, chopped
• 1 red bell pepper, chopped 
• 1 clove of garlic, chopped
• 1 cup of farro
• 1 1/2 cups chicken broth
• 1 16oz can of diced tomatoes
• 1/4 cup parsley chopped
• 1 tsp thyme
• 1 tsp oregano 
• 1 tsp cumin
• 1/2 tsp coriander
• 2 tsp smoked paprika
•  1 cup grated cheese

Prepare the peppers 

If you want,  bell peppers can be used instead of poblanos.

1. Place the poblano peppers under the broiler to blister and char the skin. Turn the peppers frequently to char all sides.
2. When the peppers are blackened on all sides, remove them from the oven and place in a paper bag for 5 minutes. This makes peeling the peppers easier.
3. After the peppers have set for 5 minutes peel the blistered skin off
4. Cut a slit into the pepper clean the seeds and ribs out. Place the peppers in a 9x13 pan that has been sprayed with non-stick spray. 

 

 

 

 

 

 Cook the farro

Farro is a grain that can be used interchangeably with barley. Sometimes it can be ground to use in bread or pasta. I think it is a nice alternative to rice.

Farro grains

1. In a medium sized pot place the farro, chicken stock, and diced tomatoes.
2. Season with thyme, oregano, cumin, coriander, smoked paprika, salt, and pepper then bring to a boil. Cover the pot and simmer 20 minutes or until the farro is tender.

 

 

 

 

Prepare the filling while the farro cooks

1. In a pan heat olive oil and saute the onion, peppers, and celery.
2. When the vegetable soften, add the garlic.
3. Season the vegetables with salt and pepper. 

 

Stuff the peppers

1. Mix the vegetable with the farro. Combine well.
2. Gently open the slit in the peppers and spoon the farro vegetable mixture into the peppers. Place the filled pepper back into the dish.
3. Sprinkle grated cheese over the peppers.
4. Cover the dish with aluminum foil and bake for 25 minutes. Uncover and bake for 5 minutes.
5. Serve with cilantro cream sauce.

Cilantro Cream sauce

• 8 oz sour cream
• 1/4 cup milk
• 2 cloves of garlic
• juice of one lemon
• zest of one lemon
• 1 cup of cilantro leaves, pile it high!
• 1/2 cup flat leaf parsley leaves
• Salt and pepper

1. In a food processor, pulse the garlic cloves.
2. Add the sour cream, cilantro, parsley.
3. Add lemon juice and zest
4. Season to taste with salt and pepper.

Eet smaakelijk!