Friday, May 6, 2011

Roasted and Stuffed Poblano Peppers with Pumpkin Seed Tapenade

I made these on a whim when I saw these sweet poblano peppers at the store. I roasted them on an open flame on the stovetop until charred a bit black. And then stuffed them with rice and adzuki beans and spiced with paprika, cayenne and red pepper flakes for color and extra kick. And topped off with chopped cilantro and the pumpkin seed tapenade, which is basically just grinding pumpkin seeds (also known as pepitos) in a cuisinart or blender with olive oil, salt, pepper and a bit of spiced paprika.

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