Stuffed Peppers Poblano

ingredients

8 mature Roma tomatoes, halved in the longitudinal direction
1/2 cup extra virgin olive oil
1 tablespoon of confectioner sugar
1 1/2 teaspoon red pepper flakes
Kosher salt
2 tablespoons of rapeseed oil
6 medium poblano peppers, halved in the longitudinal direction, ribs and seeds completely removed
12 branches of fresh thyme
2 medium red peppers, seeded and finely diced
3 large carnations of garlic, chopped
3 medium black onions, finely diced
6 branches of fresh basil
1 tablespoon of red wine
12 oz of mozzarella, cut into 1 inch cubes
3/4 cup Panko breadcrumbs, roasted
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted
4 to 5 tablespoons at the age of balsamic vinegar

directions

Preheat the oven to 375 degrees F. Display a baking sheet with parchment paper.

Place the tomato halves flesh side up in a single layer on the prepared baking tray. In a medium bowl, cut 4 tablespoons of olive oil, the confectioner’s sugar, red pepper flakes and 2 teaspoons of salt. Spread the mixture evenly over the tomato halves. Fry the tomatoes until tender, 35 to 40 minutes.

Heat a large pan over high heat and add half the rapeseed oil. When it starts to smoke lightly, add half of the Poblanos and cook to tear without making them. Using a slotted spoon, remove the peppers to a baking sheet, cavity side up. Repeat with the remaining poblancos and rapeseed oil. Season with salt and set aside

In a large pan heat the 3 tablespoons olive oil and thyme. As the oil heats up, the thyme will fry and crispy. Use a slit spoon to remove the thyme branches, then cool with salt and cool. Add the peppers to the same pan and season with salt. Cook over high heat, stir with a wooden spoon until the bell peppers are somewhat brown, but still somewhat firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer them to a medium bowl. Add the remaining 1 tablespoon of olive oil to the pan, heat until it begins to smoke easily, and add the garlic and the onions. Reduce the heat to medium. Season with salt and cook, until the onions are light brown and tender, 8 to 10 minutes. Add onions to paprika.

Quarter of the oven dried tomatoes and add the pepper and onion mix. Chop the basil leaves and stir in the filling together with the red wine and mozzarella. Remove the thyme from the stems and add the mixture. Taste for seasoning and adjust if necessary

In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Place each pepper halfway with the filling and then top with the bread crumb mixture.

Heat the peppers in the oven to burn the tops, 10 to 12 minutes. Arrange on a plate and sprinkle with the balsamic vinegar to serve.

Cook’s Note

Remove all seeds and inner ribs from the poblins so they lose their heat.