Hands down, our most popular post has been this enchilada recipe with creamy cashew poblano sauce. I posted it over a year ago and I’m still receiving emails about it. So today I’m really excited to share this new twist: cashew cream meets chipotles. A happy marriage, especially if you like spicy food.
You could top it on just about anything. At the risk of posting too many taco recipes, we did stuffed peppers this time. I roasted mild poblanos and these cute little anaheims… stuffed them with a smoky quinoa & black bean filling and topped them with dollops of the chipotle cream. Healthy summer comfort food. (Of course, the next night we at the leftover sauce on tacos).
stuffed peppers w/ chipotle “cream”
Author: Jeanine Donofrio
Serves: serves 4
Ingredients
- peppers (I used 2 poblanos, and 3 small anaheims)
- 1-2 tablespoons olive oil
- 1 shallot or small onion
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1-2 tablespoons tamari or soy sauce
- 1-2 tablespoons adobo sauce, (from the can of chipotles used below)
- 1 cup cooked quinoa
- ½ cup corn kernels
- ½ cup black beans
- 1 teaspoon (eyeball it), agave syrup or honey
- ¼ cup chopped scallions
- juice of 1 juicy lime
Chipotle Cashew Cream:
- 1 cup raw unsalted cashews, soaked for at least a few hours
- 1 clove of garlic
- 1 chipotle pepper from a can of chipotles in adobo (2 if you want it extra spicy)
- ¼ cup fresh lemon juice
- 1-2 tablespoons olive oil
- ½ cup water (more as needed)
- salt, pepper
Instructions
- Preheat oven to 450 degrees. Slice peppers in half, remove the seeds and ribbing. Place cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast the peppers in the oven for about 20 minutes or until they become tender and lightly blackened.
- In a large skillet, heat the olive oil. Add the shallots and cook until soft and translucent. Add the garlic, cumin and coriander and cook for just a few seconds until fragrant. Add the tamari, a squeeze of lime, and stir.
- Add in the quinoa, corn, black beans, agave syrup and stir to incorporate. Let that heat through for a few minutes stirring only occasionally. Remove from heat, stir in the scallions. Taste and adjust seasonings. (I erred on the side of over-seasoning because it balances out when it's all together with the peppers)
- For the Chipotle Cashew Cream: Blend everything together in a high speed blender (preferably a vitamix or blendtec). Taste and adjust seasoning. Add more water or olive oil to thin to your desired consistency.
- Stuff filling into the roasted pepper halves and top with chipotle cream.
How on earth would this serve 4 people? It would be half of a poblano and 3/4 of an anaheim for each person. That’s not enough food for anyone for an entrée.
I made these peppers substituting some brown rice I had on hand. WOW! I love the cashew sauce and ended up eating the leftovers on eggs, on salad, and with chips. I love your recipes and have been recommending your blog to everyone I know! Thank you.
Oh thank you! I’m glad you loved the recipe so much!
I made this last night for the third time. This recipe is lovely and we especially enjoy the little kick from the spicy peppers!
Thanks Shubha, I’m so glad you have been enjoying it!
Hello,
I have found so many new ingredients here. I have never used tamari and agave syrup in cooking. can you tell me something about these ingredients and is there any substitute of these.
cashew chipotle sounds amazing and i think it will go well with sandwiches and tacos as well. can i make it and keep this in fridge for few days?
Hi!
You can sub soy sauce for tamari, and honey or maple syrup for agave. And yep – it’ll keep in the fridge for nearly a week. If it gets a little watery after a few days, just give it a stir. Hope you like!