SOUTHEAST ASIAN-STYLE STUFFED POBLANO PEPPERS WITH LIME PEANUT VINAIGRETTE
Provided by Tom Pizzica
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly.
- Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch. Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel.
- Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil. Add the shallots and ginger and cook until they develop a nice deep brown. Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly. Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool.
- Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends. Cut the pepper right at that point. It should be about half way down the pepper. Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers. Remove the seed pods and stems from the pepper tops and dice up the flesh.
- In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.
- Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers.
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Bilal Ahmad Rind
[email protected]These peppers were delicious! I made them exactly as the recipe said, and they turned out perfect. I would definitely recommend this recipe to anyone who loves Southeast Asian cuisine.
Munjur Rahman
[email protected]I made these peppers for my family last night and they were a huge hit! The kids especially loved them. I will definitely be making these again.
The Lew
[email protected]These peppers were amazing! I made them for my friends and they all loved them. The filling was flavorful and the vinaigrette was the perfect finishing touch. I will definitely be making these again.
Nihal Qureshi
[email protected]I've made these peppers several times now and they're always a hit! I love the combination of flavors and textures. The vinaigrette is also a great addition. I highly recommend this recipe.
Kate Abban Appiah
[email protected]These peppers were a disappointment. The filling was dry and the vinaigrette was too sour. I wouldn't recommend this recipe.
Godfrey Sung
[email protected]I thought these peppers were just okay. The filling was a little bland for me, and the vinaigrette didn't really add much flavor. I probably won't be making these again.
Bacon Playz
[email protected]These peppers were delicious! I made them exactly as the recipe said, and they turned out perfect. I would definitely recommend this recipe to anyone who loves Southeast Asian cuisine.
Ramirez Maria
[email protected]I made these peppers for my family last night and they were a huge hit! The kids especially loved them. I will definitely be making these again.
SG STAR
[email protected]These peppers were amazing! I made them for my friends and they all loved them. The filling was flavorful and the vinaigrette was the perfect finishing touch. I will definitely be making these again.
Rishi kumar
[email protected]I've made these peppers several times now and they're always a hit! I love the combination of flavors and textures. The vinaigrette is also a great addition. I highly recommend this recipe.
Gio plays
[email protected]These peppers were a disappointment. The filling was dry and the vinaigrette was too sour. I wouldn't recommend this recipe.
Zoe Mitchell
[email protected]I thought these peppers were just okay. The filling was a little bland for me, and the vinaigrette didn't really add much flavor. I probably won't be making these again.
Matthew Ayton
[email protected]These peppers were delicious! I made them exactly as the recipe said, and they turned out perfect. I would definitely recommend this recipe to anyone who loves Southeast Asian cuisine.
Kakon Kakon
[email protected]I made these peppers for my family last night and they were a huge hit! The kids especially loved them. I will definitely be making these again.
Katarina Pay
[email protected]These peppers were so easy to make and they turned out amazing! I used a variety of different vegetables in the filling, and everyone loved them. The vinaigrette was also a great addition.
Iziah Waters
[email protected]I'm not usually a fan of stuffed peppers, but these were delicious! The filling was flavorful and moist, and the vinaigrette added a nice tang. I'll definitely be making these again.
Kasim Tigasutwa
[email protected]These stuffed poblano peppers were a hit at my dinner party! The flavors were incredible, and the lime-peanut vinaigrette was the perfect finishing touch. I highly recommend this recipe to anyone who loves Southeast Asian cuisine.