CRISPY SUCCOTASH-STUFFED CHILE RELLENO (v) Recipe

Roast the Peppers

Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, or until the skin is blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes.

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the zucchini, lima beans, corn, diced tomato, oregano, and basil. Cook for 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.

Stuff the Peppers

Once the poblano peppers are cool enough to handle, carefully peel off the charred skin and make a slit down the side of each pepper. Remove any seeds. Stuff each pepper generously with the vegetable filling.

Bake the Stuffed Peppers

Place the stuffed peppers back on the baking sheet and bake in the oven for an additional 20 minutes until heated through and slightly crispy.

Prepare Rice and Beans

In a small pot, combine the cooked rice and black beans. Heat over low until warmed through.

Make Fire-Roasted Tomato Purée

In a blender, combine the fire-roasted tomatoes, cumin, salt, and pepper. Blend until smooth. Heat in a saucepan over medium heat until warmed.

Prepare Green Onion Aioli

In a small bowl, mix the mayonnaise, chopped green onions, lemon juice, and minced garlic. Stir until well combined.

Assemble the Dish

On each plate, create a base with the rice and beans. Place a crispy stuffed chile relleno on top. Drizzle with the fire-roasted tomato purée and finish with a dollop of green onion aioli.