Chef Ryan McGuire from The Chef’s Academy shows us how to make this delicious summertime stuffed pepper with a coriander-tomato sauce.
- Pepper, Poblano- 1 each
- Buckwheat, cooked- ½ Cup
- Black bean, cooked- ½ Cup
- Tomato, slicing, ripe- 1 each
- Pepper, seranno, chopped fine – 1tsp
- Coriander, ground- ½ tsp
- Cilantro, chopped- 1 Tbsp
- Lime juice- 1 tsp
- Olive oil- 1 Tbsp
- Salt, kosher- to taste
- Black pepper, crushed- to taste
- Pumpkin seeds, toasted- 2 Tbsp
- Roast poblano pepper over burner or under broiler until the skin of the pepper is evenly charred. Place pepper in a bowl and cover to allow steam to take place. After about 5 minutes remove pepper from the bowl and remove the charred skin from the pepper. Carefully make an incision in the pepper (lengthwise). Carefully remove seeds from the top of the pepper being careful not to split pepper any more.
- For the sauce- Make an incision in the shape of an x on the bottom of the tomato just deep enough to go through the skin. Remove the core and discard. Carefully place tomato in a pot of simmering water. Once the skin from the tomato begins to visibly peel back from the tomato remove from the hot water and place in an ice water bath. Once tomato has cooled, remove the skin, cut in quarters and remove any visible seeds. Dice tomato reserving a quarter for filling and place the other ¾’s in a blender with ground coriander, the diced serrano and a pinch of salt and pepper. Puree the mixture until smooth. Be sure to not over blend or it will become a lighter in color. Strain any large chunks and push through a sieve. Reserve sauce for a later step.
- For the filling- gently combine cooked buckwheat, cooked beans, chopped cilantro, lime juice, olive oil, and reserved diced 1/4 of tomato with a pinch of salt and pepper. Taste for proper seasoning. Carefully stuff pepper, scooping the filling into the cavity of the pepper where the incision was made. If there’s leftover filling you can place it under the pepper to hold it steady on the plate.
- For plating, place the sauce in the bottom of a plate and place the pepper over the sauce.
Yield – 1 serving
Note: This recipe has been created to take advantage of the produce that’s in season during the summer in this part of NC. The peppers, tomato and beans which are all in season could easily be replaced with many other varieties. Please support your local farmers and visit your closest farmers market.
Other plating suggestions– an herb oil made from a variety of fresh herbs, or edible flowers and herb sprigs to garnish the pepper.