Cheesy Romesco Stuffed Poblano Peppers with Lentils & Farro

Cheesy Romesco Stuffed Poblano Peppers

with Lentils & Farro

45 MIN
+$3.95/serving 2 Servings
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    From the Test Kitchen

    This hearty vegetarian dish features tender poblano peppers stuffed with a mix of farro, black lentils, spinach, and smoky romesco sauce, plus grated fontina which deliciously melts into the filling when baked.
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    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
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    fresh
    ingredients
    Cheesy Romesco Stuffed Poblano Peppers with Lentils & Farro
    Title
    • 10 oz Ground Pork
    • 2 Poblano Peppers
    • ½ cup Semi-Pearled Farro
    • ½ cup Black Beluga Lentils
    • 2 cloves Garlic
    • 3 oz Baby Spinach
    • 1 Red Onion
    • 1 Tbsp Red Wine Vinegar
    • 2 oz Fontina Cheese
    • ½ oz Pickled Peppadew Peppers
    • 3 Tbsps Romesco Sauce (Contains Almonds)

    Cheesy Romesco Stuffed Poblano Peppers

    Cook the farro & lentils
    1 Cook the farro & lentils

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook 7 minutes. Carefully add the farro and continue to cook, uncovered, 21 to 23 minutes, or until the farro and lentils are tender. Turn off the heat. Drain and thoroughly rinse under warm water; return to the pot.

    2 Roast the poblano peppers

     Roast the poblano peppers Meanwhile, wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

    Roast the poblano peppers
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppadew peppers. Grate the cheese on the large side of a box grater.

    4 Cook the pork & vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and the pork is cooked through. Add the spinach; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until wilted and combined. Turn off the heat; carefully add the vinegar and stir until combined.

    Cook the pork & vegetables
    Make the filling
    5 Make the filling

    To the pot of cooked farro and lentils, add the cooked pork and vegetables, chopped peppadew peppers, grated cheese, and romesco sauce; Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

    6 Finish the peppers & serve your dish

    Transfer the cooled poblano peppers to a cutting board. Carefully cut a lengthwise slit into each pepper, keeping one side intact. Carefully open each pepper. Using a spoon, remove the ribs and seeds. Thoroughly wash your hands immediately after handling. Evenly divide half the filling between each prepared poblano pepper. Transfer the stuffed poblano peppers back to the sheet pan and drizzle with olive oil. Roast 2 to 3 minutes, or until the filling is heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the remaining filling topped with the finished poblano peppers. Enjoy!

    Finish the peppers & serve your dish
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