Poblanos perfect stuffing peppers

Spicier than bells but still one of the mildest kinds of chili pepper, poblanos are perfect for stuffing and roasting.

Filled with shredded meat, beans and rice, diced tomatoes and onions, corn and plenty of melty cheese, they become long, dark green boats of goodness.

A bit wider at their base, poblanos taper to a pleasing point. The middle stretch makes for a shallow vessel, a delivery system for a mixture of your favorite ingredients. You can pretty much put whatever you want in there: chicken, pork, beef, sausage, shrimp, tofu, quinoa, farro, other peppers, favorite veggies, avocado, garlic.

Popular in Mexico, poblano peppers are named for where they are said to have originated: the state of Puebla in central Mexico. Dried, they’re known as ancho peppers, which pack a medium heat along with a somewhat sweet, smoky and raisin-y flavor. The dried variety is often used in mole sauce and spice rubs.

Filled fresh ones make super-easy sides or mains – and provide a fiesta of flavors.

Quinoa Stuffed Poblano Peppers with Avocado Cream Sauce

Recipe courtesy of Bobby Deen via Food Network

For the peppers

1 (28-ounce) can whole, peeled tomatoes

3 cloves garlic, peeled

1 chipotle pepper (packed in adobo sauce)

2 tablespoons olive oil

1/2 small red onion, diced

1/2 small red bell pepper, diced

1 plum tomato, diced

1 (15-ounce) can pinto beans, drained and rinsed

1 cup cooked quinoa

1 teaspoon chili powder

3 tablespoons chopped green onions, optional

2 large poblano peppers (4, if small)

1/2 cup grated reduced-fat pepper jack cheese

Diced tomatoes, for garnish, optional

Green onions, sliced, for garnish, optional

For the cream sauce

1 large, ripe avocado

1/2 cup reduced-fat Greek yogurt

Juice of 1 lime

Kosher salt and freshly ground black pepper

For the peppers: Preheat the oven to 400 degrees.

Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth. Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the plum tomatoes and cook until it breaks down, another 3 minutes. Stir in the beans, quinoa and chili powder. Turn off the heat and fold in the chopped green onions if using.

Split the poblano peppers in half and remove the seeds. Stuff the peppers with the quinoa mixture. Ladle about half of the tomato sauce into a 13-by-9-inch casserole dish. Place the peppers on top and ladle over the remaining sauce. Sprinkle the peppers with the cheese, cover the casserole dish with foil and bake for 30 minutes. Remove the foil from the top and cook until the peppers are very soft, another 5 minutes. Top with Avocado Cream Sauce, diced tomatoes and sliced green onions if desired.

For the sauce: Slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add the yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.

Yield: 2 servings for dinner or 4 servings as sides