stuffed poblanos with tamarind-maple lentils and contest winner

Not your mama's stuffed pepper

Sorry I've been off the grid. Mid-week, I had a procedure done in the hospital for my ginormous fibroid. I stayed overnight and have been recuperating at home for the past several days. Since my appetite has gone on vacation and I've been in a bit of pain, I haven't been cooking much [thank goodness for smoothies and Satsumas!]. But I'd like to share a recipe I created before my surgery for Stuffed Poblanos with Tamarind-Maple Lentils. I think I'll be making it often.

When it comes to heat, poblano peppers can be hit or miss. Sometimes, they taste as mild and sweet as bell peppers, and sometimes they are hotter than a hoochie mama in Daisy Dukes and stilettos.  I thought that stuffing poblanos with a sweet [apples or quince, sweet potatoes and maple syrup] and sour [tamarind, lime] lentil mixture would complement every segment of the poblano heat spectrum. This is also a pretty dish to serve up: deep green peppers punctuated with umber lentils, sparks of orange sweet potatoes, purple peppers and sunny yellow cheese.  [Oh, the phytochemicals!]

Stuffed poblanos, just out of the oven.

It's also flexible. You can use bell peppers instead of the poblanos. You can also make the lentil mixture on its own as a side dish or Sloppy Joe recipe. And if you skip, or reduce the amount, of Daiya cheese, this recipe can be very low fat. Although this recipe is a bit time-consuming to make, if you like complex Southwestern food, it's worth the effort.

Before I hand over the recipe, I'd like to announce the winner of the Ovega contest. Congratulations to ....drumroll!.... DREAMINITVEGAN! Please email me and tell me your address.

Stuffed Poblanos with Tamarind-Maple Lentils

• 1/2 cup lentils
• 1 quince or apple, peeled and finely diced
• 1 medium sweet potato, peeled and finely diced
• 3/4 cup vegetable broth

• 1 tsp olive oil
• 6 poblano peppers, seeded, gutted. Dice the tops finely and set aside
• 3 garlic cloves, minced
• 1 small red onion, diced
• Juice of 1 lime

• 1 tsp cumin
• 2 tsp tamarind paste
• 1-2 tsp chipotle chile powder
• 1 tsp cocoa or cacao powder
• 3 T maple syrup
• 1/4 cup chopped cilantro
• Salt to taste
• 1/2 cup Daiya Pepper Jack cheese [optional but wonderful]

Serves 6

Cook the lentils and apple or quince in the vegetable broth: Cover, bring to a boil, then lower to a simmer and cook for 30-45 minutes or until all water is absorbed and fruits, potatoes and lentils are soft. [If they're soft and still liquidy, feel free to just drain the excess water.] Set aside.

Preheat oven to 375 degrees. Line a cookie sheet with foil or parchment [for easy clean-up later].

In a large, non-stick saute pan, heat oil over medium. Add diced pepper tops, garlic, and onion. Cook until soft, about 5-10 minutes, adding a bit of water and/or salt to the pan, as needed, if oil dries out. Once soft, add the cooked lentil mixture to the pan and mix well with remaining ingredients, except for the Daiya cheese. Stuff the peppers with the mixture. Arrange on the cookie sheet and top with cheese. Bake for about 30 minutes.

Let cool for 5 minutes before serving.