These poblanos are stuffed with tempeh, a traditional Indonesian food made from fermented soybeans. Tempeh tastes rich and meaty when seasoned and cooked properly. The chiles can be either grilled or roasted. You can prepare the filling and even stuff the chiles the night before cooking. For a memorable summer meal, serve with Pickled Mango and Habanero Relish or Mango and Habanero Salsa Cruda (page 183) and grilled corn on the cob.

　　

Ingredients

makes 8 stuffed poblanos

　　2 tablespoons olive oil, plus more as needed

　　1 yellow onion, diced

　　1 bunch kale, stems removed and finely chopped

　　8 ounces plain tempeh, crumbled

　　1 tablespoon ground cumin

　　1 tablespoon plus 2 teaspoons chile powder

　　1 teaspoon ground cloves

　　3 cloves garlic, minced

　　2 tablespoons soy sauce

　　1 tablespoon honey

　　2 cups crumbled queso fresco

　　Salt

　　8 poblano chile peppers

　　

Step 1

To make the filling, heat a large sauté pan over medium-high heat and add 2 tablespoons olive oil. Add the onion and sauté until it begins to brown, then stir in the kale and cook until just wilted, about 2 minutes. Add the tempeh, cumin, chile powder, and cloves. Cook for 1 minute. Add the garlic, soy sauce, honey, and 1/2 cup water and simmer, stirring frequently, for 5 minutes. Turn off the heat and let cool to room temperature. Stir in the queso fresco and season with salt.

　　

Step 2

To prepare the chiles, slice off the stem end of each one so you have a wide hole for stuffing. Using a sharp knife, reach inside and slice out the membranes and seeds. Work carefully so as not to puncture the skin.

　　

Step 3

Preheat the oven to 425°F, or preheat the grill to medium.

　　

Step 4

Rub the chiles inside and out with olive oil. Using a small spoon to pack the narrow end, stuff the chiles with the filling. Pack them as tightly as possible without tearing the flesh. This will help to hold the stuffing in during cooking.

　　

Step 5

If roasting, put the chiles in a lightly greased casserole dish, cover, and roast for 5 minutes. Uncover and roast for 10 minutes more. Rotate the chiles in the pan so a different side is facing up, and roast for another 10 minutes, or until the poblano skin is lightly charred and the filling is heated through. If grilling, place the chiles directly over the heat and cook for about 15 minutes, rotating two or three times. Serve hot.

　　Lucid Food