Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver).
You can have Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver) using 18 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver)
- You need of poblano chiles.
- Prepare of Garlic cloves.
- It's of Fresh dill.
- It's of Olive oil.
- It's of Apple cider vinegar.
- Prepare of White wine vinegar.
- It's of Lemon zest one lemon.
- Prepare of Artichokes.
- It's of Yellow heirloom cherry tomatoes.
- You need of garlic clove.
- It's of Assorted olives.
- It's of Black grapes.
- You need of Pine nuts.
- Prepare of Fresh dill.
- You need of Fresh mint.
- You need of Fresh basil.
- It's of Olive oil.
- Prepare of Sea salt.
Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver) step by step
- Cut slit down side of poblano, remove seeds.
- Place chiles on baking sheet under broiler, turn chiles till skin blackened.
- Remove chiles from oven, place in bowl, cover with plastic, let cool, peel away skin.
- Arrange chiles in jar, place garlic slices and dill around them.
- Whisk oil, vinegars, pour over peppers, tighten lid, refrigerate overnight.
- Fill bowl with cold water and juice from half lemon, peel chokes, place them in lemon water.
- Chop chokes, pulse in food processor.
- In medium bowl combine chokes, juice half lemon, lemon zest, tomatoes, garlic, olives, grapes, pine nuts, dill, mint, basil, olive oil, pinch of salt. Mix and place in colander (set over bowl for 30 minutes).
- Remove peppers from jar, shake off excess liquid, grab a scoop of drained stuffing and stuff your poblano pepper.
- Garnish with basil and serve with grapes.