Poblanos Recipe
Fennel tomatoes, silliaccia – Olive oil, cabernet vinegar, and greens
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Ingredients
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Poblano Ingredients
Method
Cooking Directions
Prepare the Poblano Peppers
Preheat your oven to 400°F (200°C). Wash the poblano peppers and make a slit down one side of each pepper. Remove the seeds and membranes carefully.
Prepare the Fennel and Tomatoes
Slice the fennel bulb thinly and halve the cherry tomatoes. In a bowl, combine the sliced fennel and halved tomatoes.
Mix the Dressing
In a small bowl, whisk together the olive oil, cabernet vinegar, salt, and black pepper until well combined.
Combine Ingredients
Pour the dressing over the fennel and tomatoes mixture and toss gently to coat all the ingredients evenly.
Stuff the Peppers
Fill each poblano pepper with the fennel and tomato mixture, pressing down slightly to fit as much filling as possible.
Roast the Peppers
Place the stuffed poblano peppers on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred.
Prepare the Greens
While the peppers are roasting, wash and drain the mixed greens. In a serving bowl, add the greens.
Serve
Once the peppers are done, remove them from the oven and let them cool slightly. Place the roasted peppers on top of the mixed greens and garnish with fennel fronds. Serve warm.