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Stuffed Grilled Poblano Peppers with Cashew-Chipotle Sauce

kept bymlehet
recipe bySerious Eats
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Ingredients: 

For the Cashew-Chipotle Salsa
4 tablespoons olive oil
1 cup cashews
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon ground cumin
1/2 cup homemade or store-bought low sodium vegetable or chicken stock (see note above)
3 whole chipotles packed in adobo sauce, roughly chopped
1 teaspoon red wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper

For the Peppers
6 medium poblano peppers
1 small onion, finely diced (about 1 cup)
1 green bell pepper, finely diced (about 1 cup)
1 red bell pepper, finely diced (about 1 cup)
1 1/2 cups long grain rice
1/2 cup raisins
1/2 cup capers, drained, rinsed, and roughly chopped
3 cups homemade or store-bought low sodium vegetable or chicken stock (see note above)
1/2 cup roughly chopped cilantro
6 ounces grated jack, mozzarella, or Oaxacan cheese


 

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