Easiest Way to Prepare Delicious Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver)

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 cook it.

Ingredients of Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver)

1. Prepare of poblano chiles.
2. Prepare of Garlic cloves.
3. Prepare of Fresh dill.
4. You need of Olive oil.
5. You need of Apple cider vinegar.
6. It's of White wine vinegar.
7. You need of Lemon zest one lemon.
8. It's of Artichokes.
9. Prepare of Yellow heirloom cherry tomatoes.
10. Prepare of garlic clove.
11. Prepare of Assorted olives.
12. You need of Black grapes.
13. You need of Pine nuts.
14. It's of Fresh dill.
15. Prepare of Fresh mint.
16. It's of Fresh basil.
17. Prepare of Olive oil.
18. You need of Sea salt.

Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver) instructions

1. Cut slit down side of poblano, remove seeds.
2. Place chiles on baking sheet under broiler, turn chiles till skin blackened.
3. Remove chiles from oven, place in bowl, cover with plastic, let cool, peel away skin.
4. Arrange chiles in jar, place garlic slices and dill around them.
5. Whisk oil, vinegars, pour over peppers, tighten lid, refrigerate overnight.
6. Fill bowl with cold water and juice from half lemon, peel chokes, place them in lemon water.
7. Chop chokes, pulse in food processor.
8. 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).
9. Remove peppers from jar, shake off excess liquid, grab a scoop of drained stuffing and stuff your poblano pepper.
10. Garnish with basil and serve with grapes.