I love roasted peppers, and goat cheese, and really, everything in this dish. It is based on a this recipe from the March issue of Body & Soul magazine – finally they focused on vegetarianism as a way to live “greener!” As is my way, I changed a few things. First, I didn’t read the recipe very carefully, and halved the peppers before I realized I was supposed to roast them whole, then slit and stuff them. Oh well. Different aesthetic, same flavor. I also substituted 4-pepper soft goat cheese for the goat feta, black beans for the black soy beans, red incan quionoa for the white quinoa, a whole dried ancho pepper with the Tbs. of chipotle (I’m not a big chipotle fan), and poured the sauce over top everything, instead of at the bottom of the pan and under the peppers. That said, it was delicious!
I served the roasted poblanos with a simple side salad of red leaf lettuce, fresh tomato, and a toasted pumpkin seed dressing I found on epicurious.com. I reduced the oil significantly, and while the flavor was top-notch, Senor Lanky grumbled a bit because it was chunkier, and therefor didn’t spread as well throughout the salad.
Yum. You can see all the choppped cilantro from the sauce, nestled on top.
