Poblano Peppers Stuffed with Beans, Chicken and Figs
Recipe type: Main Dish
About this recipe: •This recipe can easily be made into a vegetarian dish. Just skip the chicken breast and the chicken broth for the sauce. •Figs can be replaced with other fruit such as plantains, pineapple or apples. •The stuffing can include any other kind of vegetable. Squash, peas or potatoes would work fine. •The sauce can be more complex. I wanted a simple sauce because the I didn't want to overpower the flavors of the beans, figs and poblano pepper.
•2 TBSP olive oil
•1/2 onion, chopped
•2 cups cooked flor the mayo beans, plus about 3/4 cup of the broth where they were cooked
•1 cup diced chicken breast, cooked
•1/2 cup sliced figs
•spices: basil, parsley, rosemary
•4 poblano peppers, roasted and cleaned
•4 roma tomatoes
•1 garlic clove
•2 cups chicken broth
•salt and pepper to taste
•1/4 cup fresh cheese, crumbled
In a cast-iron skillet or heavy pan heat up olive oil and sautee onion.
Add beans and roughly mash them with a potato masher. Add bean broth as necessary.
Add chicken, figs and spices. Stir and let it cook for about 10 minutes. Season to taste.
For the sauce, blend tomatoes, onion and garlic with 1 cup of the chicken broth.
Pour in a sauce pan and bring to a boil. Season to taste.
Reduce heat and let simmer for 10 minutes.
Stuff the poblano peppers with the bean filling. Serve over the tomato sauce and top with crumbled cheese.
Recipe by What's Cooking Mexico at http://whatscookingmexico.com/2012/03/30/stuffed-peppers-beans-figs/