Roasted Poblano Relleno with Apricot-Ancho Glaze and Pepita Salsa Verde

01

Ingredients

• 4 large poblano peppers (about 600 g total)
• 3/4 cup dry quinoa, rinsed well (about 130 g)
• 2 1/2 cups low-sodium vegetable broth, divided
• 3 tbsp extra-virgin olive oil, divided
• 250 g cremini mushrooms, finely chopped
• 1 medium shallot, finely diced
• 2 garlic cloves, finely chopped
• 1 cup cooked black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup dried apricots, roughly chopped (about 75 g)
• 1 tbsp apple cider vinegar, plus 2 tbsp for the onion
• 1 tbsp pure maple syrup
• 1 tsp ancho chilli powder
• 1 tsp unsweetened cocoa powder
• 1 tsp reduced-sodium tamari
• 1/2 small red onion, very thinly sliced
• 1 tsp granulated sugar
• 1/3 cup toasted unsalted pumpkin seeds, divided (about 40 g)
• 1/2 cup packed fresh cilantro leaves and tender stems
• 1/2 cup packed fresh flat-leaf parsley leaves
• 2 tbsp fresh lime juice
• 1/2 tsp fine salt, divided, plus more to taste
• Freshly ground black pepper, to taste

02

Prepare the dish

1. Heat the oven to 450°F (230°C). Toss the sliced red onion with 2 tablespoons apple cider vinegar, the sugar and a pinch of the salt. Set aside, stirring once or twice while the rest of the dish is prepared.
2. Rub the poblanos with 1 tablespoon olive oil and arrange them on a lined baking sheet. Roast for 16 to 20 minutes, turning once, until blistered and softened but still able to hold their shape. Cool for 5 minutes, then cut a neat lengthwise opening in each pepper and carefully remove the seeds. Keep the stems attached.
3. Combine the quinoa with 1 1/2 cups vegetable broth in a small saucepan. Bring to a boil, cover, reduce the heat to low and cook for 15 minutes. Remove from the heat, rest covered for 5 minutes, then fluff with a fork.
4. Warm 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until their moisture evaporates and the edges brown. Add the shallot and garlic; cook for 2 minutes. Stir in the black beans, cumin, smoked paprika, half of the cooked quinoa, 1/4 teaspoon salt and black pepper. Cook for 2 minutes, then remove from the heat. Reserve the remaining quinoa for another meal.
5. For the glaze, simmer the dried apricots, remaining 1 cup vegetable broth and ancho chilli powder in a small saucepan for 10 minutes, until the fruit is very soft. Blend carefully with 1 tablespoon apple cider vinegar, maple syrup, cocoa powder and tamari until completely smooth. Return the glaze to low heat and simmer for 2 to 3 minutes, until it coats the back of a spoon. Add a splash of water if it becomes too thick.
6. For the salsa verde, blend 1/4 cup pumpkin seeds, cilantro, parsley, lime juice, remaining 1 tablespoon olive oil, 3 tablespoons water and the remaining 1/4 teaspoon salt until spoonable but still lightly textured. Add another tablespoon of water if needed.
7. Divide the warm quinoa mixture among the poblanos, mounding it gently through each opening. Return the filled peppers to the oven for 10 to 12 minutes, until hot through and lightly lacquered at the edges. Warm the glaze over low heat while the peppers finish.
8. Drain the pickled onion and keep the remaining pumpkin seeds ready for plating.