Savory Rice-Stuffed Poblano Peppers with Creamy Cashew-Chipotle Sauce

1. Make the Creamy Cashew-Chipotle Sauce

Heat 2 tablespoons of olive oil in a small saucepan over medium heat until it shimmers. Add the cashews and stir them frequently for about 2 minutes, until they are lightly browned. Next, add the minced garlic and ground cumin, stirring constantly for 30 seconds until the mixture is fragrant. Pour in the vegetable stock, chopped chipotle peppers, red wine vinegar, and sugar, and bring everything to a simmer. Then, carefully transfer the mixture to a blender and blend on high speed for 2 minutes until it is smooth and creamy. Season the sauce with kosher salt and freshly ground black pepper to taste, transfer it to a container, and set it aside.

2. Char the Poblano Peppers

Char the poblano peppers by placing them directly over a flame or under a broiler, turning them occasionally for about 10-15 minutes until they are evenly charred. Once charred, transfer the hot peppers to aluminum foil, wrap them tightly, and set them aside to steam.

3. Prepare the Rice Filling

Heat the remaining 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium-high heat until it shimmers. Add the finely diced onions, green bell pepper, and red bell pepper, stirring occasionally for about 5 minutes until they soften. Then, add the long grain rice and stir frequently for 3 minutes until it is lightly toasted. Stir in the raisins and chopped capers. Add the vegetable stock, bring it to a simmer over high heat, then reduce the heat to low, cover, and cook for 25 minutes until the liquid is absorbed. Fluff the rice with a fork and stir in the chopped cilantro.

4. Prepare the Poblano Peppers for Stuffing

Preheat your oven to 400°F. Unwrap the steamed poblanos and carefully peel off the charred skin. Make a lengthwise slit in each pepper and remove the seeds.

5. Assemble and Bake the Stuffed Peppers

Spread a thin layer of the cashew-chipotle sauce on the bottom of a 9x13-inch baking dish or a 10-inch cast iron skillet. Fill each pepper with the rice mixture, closing them to their original shape, and place them seam-side-down in the dish. Cover the stuffed peppers with more sauce and sprinkle with the grated cheese. Transfer the baking dish to the oven and bake for 25 minutes, until the cheese is melted and the sauce is browned around the edges. Serve the peppers immediately, with extra rice on the side if desired.