Roasted Poblano Peppers with Wild Mushroom Stuffing

submitted by rcoen

For the peppers:
2 Poblano peppers, roasted, peeled, and seeded

You can roast the peppers one of two ways: either in the broiler of a gas
oven, or over the flame of a gas burner. When I am roasting more than one
pepper, I find it most convenient to use the broiler. Turn the peppers as
the sides char. Place the roasted peppers in a plastic bag to cool. The
steam will help the skin loosen. When the peppers are cool enough to
handle, you can rub the skin off with your fingers. You might want to
wear rubber gloves to handle the chilis. And be sure not to touch your
eyes! Then carefully slit each chili up one side and remove the seeds.
Set aside. For the stuffing:

olive oil
a small yellow onion, diced
3 or 4 cloves garlic, finely diced
8 oz wild mushrooms
2 young zucchini, thin and not very long, diced
2 medium Roma tomatoes, peeled, seeded, and chopped
2 cups cooked rice

Pour just enough olive oil into a 10 or 12 inch skillet to cover the
bottom of the pan. Heat over low flame. When hot, add the onion. As the
onion softens, add the garlic. As the garlic turns golden, add the
zucchini. The zucchini skin will turn bright green; when this happens,
gently fold in the mushrooms. Add the tomatoes when the juice just begins
to run out of the mushrooms. Stir gently, cooking until the tomatoes
wilt. Remove from heat and combine the vegetables with the rice. Spoon the
filling generously into the prepared poblanos. I served these plain, but
you can also make a simple sauce by sauteeing a couple of peeled tomatoes
in some olive oil with a bit of garlic.



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