Tofu Black Bean Stuffed Poblano Pepper Recipe
vegetable pavé, sweet corn broth, black mole
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Ingredients
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Stuffed Poblano Peppers
Sweet Corn Broth
Black Mole
Method
Prepare the Stuffed Poblano Peppers
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes until the skin is blistered and charred. Remove from the oven and place in a covered bowl to steam for 10 minutes. Peel off the charred skin and remove the seeds.
- 2
- 3
Stuff the Peppers
Carefully stuff each roasted poblano pepper with the tofu and black bean mixture. Place the stuffed peppers in a baking dish.
Prepare the Sweet Corn Broth
- 4
Make the Broth
In a large pot, combine corn cobs, vegetable broth, quartered onion, garlic cloves, bay leaves, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth and discard solids.
Prepare the Black Mole
- 5
Make the Mole Sauce
Soak dried chilies in hot water for about 15 minutes until softened. Remove stems and seeds. In a blender, combine softened chilies, minced garlic, tomato paste, vegetable broth, and cinnamon stick. Blend until smooth. Adjust salt to taste.
Combine and Serve
- 6
Bake and Serve
Preheat the oven to 375°F (190°C). Pour the mole sauce over the stuffed peppers and bake in the oven for 20-25 minutes. Serve the stuffed peppers with sweet corn broth on the side.
