Stuffed Poblano Peppers with Chorizo and Cheese

by Anne Maxfield on November 26, 2018

Accidental Locavore Peppers Stuffed With ChorizoOne of the best parts of being in a CSA (besides the farm-fresh veggies) is the chance to try different veggies. Not that poblano peppers are so “weird,” but on an average day  I’d probably only pick up a couple for a specific dish. When they were part of our share a couple of weeks ago, I thought it was time to see what I could do with them.

Stuffing them seemed like the thing to do and this interesting recipe from Rick Bayliss—his take on chile rellenos – was my starting point. Serves 4.

Accidental Locavore Peppers Stuffed and FinishedStuffed Poblano Peppers with Chorizo and Cheese

For the peppers:

  • 4 large poblano peppers, as smooth as possible
  • 1 pound chorizo
  • 2 cups onion, diced
  • Salt
  • 6 ounces goat cheese

For the topping: 

  • 1 ½ tablespoons olive oil
  • ½ cup panko bread crumbs
  • ¼ cup pine nuts, coarsely chopped
  • 2 tablespoons cilantro, finely chopped

Make the peppers: 

Accidental Locavore Peppers for RoastingRoast the chiles directly over a gas flame or on a baking sheet 4” below a very hot broiler, turning regularly to make sure all the surfaces are well blackened and blistered.

Place in a bowl, cover and let stand for 5 minutes.

Rub the skins off the peppers and then cut a slit starting ½” from the top and going to the tip of the pepper. At the top, make a ½” cut on either side of the opening.

Open up the chiles and remove the seeds. Rinse the insides and place them cut side down on a paper towel to drain.

Remove the chorizo from the casings and crumble into a 12” non-stick skillet over high heat. Cook for 5 minutes, using a spoon to break up any large chunks, until the sausage is nicely browned.

Lower the temperature to medium, add the onions and salt. Stir to combine, then cover and cook until the onion is soft, about 10 minutes.

Remove from the heat and let cool completely.

Once cooled, crumble the goat cheese over the mixture and stir to combine.

Stuff each pepper with ¼ of the mixture. Fold the chile around the stuffing, leaving a gap in the center (see top photo).

Place the stuffed chiles in a 13×9” casserole and cover tightly with aluminum foil.

To bake the chiles, heat the oven to 375°. Place the foil covered dish in the oven and bake for 30 minutes.

Make the topping:

Heat the olive oil in a small non-stick skillet over medium-high heat. When the oil is hot, add the bread crumbs and nuts. Cook for about 3 minutes, stirring until the mixture is golden brown. Remove from heat, add the cilantro and set aside.

When the chiles are cooked, remove the dish from the oven, sprinkle the topping over the dish, serve and enjoy!

Accidental Locavore Peppers PlatedMy verdict: These were good, but not great and I’m not sure why. It could have been that I was too cautious about the potential for heat from the peppers and the chorizo and neither of them were hot at all.

The poblanos I got from the farm were small, so I used 9 of them and had some filling left. We had some lovely Argentinian chorizo from Barb’s Butchery and it was good with the goat cheese. The original recipe called for chayote or zucchini to be cooked with the onion, but we didn’t have any, so I left it out.

What’s good about this recipe is that you can stuff the peppers and make the breadcrumb mix ahead of time and bake them at your convenience, which is what I did.

While the chiles were baking, I made a batch of green rice to serve with them. When I had them as leftovers the next day for lunch, I chopped up the peppers and mixed them in with the rice and liked that just as much as the original dish.







Farmbasket Week 15, the Last of the Tomatoes?

by Anne Maxfield on October 4, 2010

Post image for Farmbasket Week 15, the Last of the Tomatoes?

My basket this week had a lovely mix of great stuff, although now that it’s fall, every week the first thing I look for is tomatoes. You know it’s all over when they stop coming. However this week there were three big red ones, and lots of little ones in my garden, although my basil is pretty much over. Back this week were cranberry beans, and now the weather is perfect for a gratin with the beans and I scored a bunch of duck legs confit from Hudson Valley Fois Gras, so they will go well together.

Some green peppers and pimentos were tossed in a great steak pizzaiola my husband made last night. He takes a steak or pork chops and sautees them with some onions and garlic. Then he adds some plum tomatoes, crushed, a little of the juice, and sometimes mushrooms, and/or peppers. Let it simmer until everything is tender and the flavors melded together and serve over the widest egg noodles you can find. So nice when he cooks!

A little bit of mesclun, enough to go with the tomatoes, and some radhishes, and I have lunch for today anyway. Another lovely orange cauliflower, broccoli, an acorn squash, potatoes, beans, and yes, more zucchini. If it gets warm enough, I’m making a salad Nicoise while we have all the ingredients fresh and local. I’ve got some lamb curry sausage which I’m going to have with the zucchini, and some chick peas with zaatar, a Middle Eastern spice.

Other than roasting it, or making soup, what do you do with winter squash? And can you roast the seeds like pumpkin seeds?




Finally a farmbasket. Lots of good stuff this week, tomatoes, both large and cherry (really sweet!), mesclun, corn, jalapenos, green and red peppers, pimentos, yellow and green zucchini, a big yellow melon (muskmelon?), eggplant, and leeks. The pepper, eggplant, zucchini, and tomato combo calls for a batch of ratatouille, and since it’s going to be cooler, I don’t mind standing over the stove. Since I’m going to be grilling a leg of lamb, it’s a perfect side dish.

The leeks are a pleasant surprise, not meaning to be ungrateful, a handful of potatoes would have made vichyssoise a snap. Ah, I’d have to go buy cream, so it’s no biggie. Creaming the leeks to go with the lamb is also an option, I’ll let you know which way it goes.

The other thing I keep hoping will show up in my basket are those weird little green peppers that are supposed to be like playing Russian Roulette with food. One out of ten of them are supposed to be really hot. You saute them in olive oil until they’re blackened, sprinkle them with sea salt, and enjoy. Addictive.



Recipes: French Potato Salad, Party Colored Coleslaw

by Anne Maxfield on September 3, 2010

Accidental Locavore Party Colored ColeslawLast week, theAccidental Locavore was using up the last of the latest farmbasket and anticipating company so I whipped up a batch of potato salad and coleslaw. I’m not a big fan of mayo and egg based potato salad so my fat delivery system comes via bacon. Here’s my version of a French potato salad:

  • Wash and cut into small chunks about a dozen small potatoes. I used small corollas, but new potatoes work fine too.
  • Cook in salted water to cover, until fork tender.
  • While the potatoes are cooking, slowly cook about 4-5 slices of thick bacon, sliced into 1/2″ matchsticks until browned and the fat is rendered.
  • Drain the potatoes and put in a large bowl.
  • Add 1 red onion chopped and about a tablespoon of fresh thyme (leaves stripped from the stems). You can also use fresh tarragon.
  • Remove the bacon from the pan and add to the potatoes.
  • Pour the bacon fat into a small heatproof bowl. Add red wine vinegar, salt and pepper and about 1-2 tablespoons of Dijon mustard. Mix well and pour over the potatoes. Toss until the dressing is absorbed.
  • You may need to add a little olive oildepending on how much fat the bacon has rendered. I like my salad dressing to be a little more acid than oily so I usually do about a 50-50 oil to acid ratio, but it’s up to you to adjust to taste.

For the party colored coleslaw, shred in a food processor with the shredding disk:

  • 1 small head purple cabbage
  • 1 each red,orange, and yellow peppers
  • 1-2 carrots (peeled)

Put in a mixing bowl. Add 1 onion finely chopped (I used a red one, keeping with the party colors)

Mix in:

  • About a cup of mayonnaise (I used my own)
  • 1/2 cup cider vinegar
  • 1/2 cup juice from a container of dill pickles (if you have it)
  • Salt and pepper

Adjust to taste, serve and enjoy.