I prepared stuffed Poblano peppers in three steps. First, I cooked balsamic shallots until they were very soft and turned almost into a compote. Then, I cooked ground beef in chipotle fig sauce and mixed in plump and chewy farro berries. The last step consisted of stuffing the beef mixture into halved Poblano peppers and baking in the oven until golden.
Today, I used Bellindora balsalmic fig vinegar in this dish. The flavor is wonderful and I think the addition of dried fig spread added more sweetness to the sauce. These vinegars are so versatile!
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Servings: 6 servings
1 cup farro berries (6.5 ounces)
4 shallots, sliced
4 Poblano peppers, halved lengthwise and seeded
¼ cup olive oil
10 ounces ground beef
1 canned chipotle pepper in adobo sauce, finely chopped
¼ cup balsamic fig vinegar
⅔ cup dried fig spread
¾ cup tomato sauce
1 cup black beans, drained and rinsed
1 cup corn kernels
½ teaspoon dry mustard
¼ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup pepper Jack cheese, freshly shaved
1 tablespoon salt
½ teaspoon freshly cracked pepper
2 tablespoons Italian parsley, chopped
Fill a saucepan with 5½ cups water. Add the farro berries and bring to a boil. Cook for 10 minutes, stirring regularly. Season with salt. Cover and lower the heat to medium-low and cook for about 1 hour until softened and chewy. Check doneness; if fully cooked, drain any excess liquid.Transfer to a large bowl and fluff the berries with a fork. Adjust seasoning with salt and pepper. Mix well. Cover and let cool to room temperature.
Cooking the shallots:
In a pan, heat 2 tablespoons oil. Add the shallots. Cook for 8 minutes. Add 1 tablespoon each fig balsamic vinegar and dried fig spread. Mix well and trandsfer to a plate.
For the filling:
Preheat the oven to 400°F.
Add 2 more tablespoons oil to the pan. Pan-fry the beef until it changes color and transfer to a plate. To the pan, add the black beans, remaining fig spread and fig vinegar. Season with cumin, dry mustard, garlic powder and onion powder. Add corn, chipotle pepper, tomato sauce and the cooked farro. Mix well. Season with salt and pepper. Turn off the heat. Return the beef and shallots to the pan. Add parsley and mix well.
Stuff each Poblano half with the beef farro mixture, creating a small mound. Cover with cheese. Loosely cover with aluminum foil. Bake for 20 minutes. Uncover and continue baking for 10-15 minutes until golden.
Sprinkle with parsley.
If you don't have farro, you could use semolina, quinoa (coarsely-ground durum wheat), bulgur (wheat grains that are partly cooked), regular couscous (tiny pasta made from semolina), Israeli couscous or even cooked pasta such as orzo.
For easier assembling, you could serve this dish as a quinoa salad and incorporate coarsely chopped roasted Poblano peppers.
For this dish, count about 2 halved Poblano peppers per person if served as a main dish or 1 half as a side dish.
I used Blue Bird Grain Farms Emmer farro.