For this recipe we suggest poblano peppers because they roast differently than regular peppers. The juicy filling made of mushrooms goes perfectly with roast poblanos.
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 2 Serrano peppers, thinly sliced (remove seeds if you want less heat)
- 1 tablespoon coriander seeds, crushed
- 1 pound cremini mushrooms, sliced
- ¼ pound shiitake mushrooms, sliced
- 2 teaspoons dried oregano
- ¼ teaspoon salt, plus more to taste
- several dashes fresh black pepper
- 1 cup cherry tomatoes, sliced in half
- 1 tablespoon fresh lime juice
- 4 poblano peppers
- fresh cilantro for garnish (optional)
Pour olive oil in a large pan and preheat over medium low heat. Add garlic, coriander seeds and peppers and cook for about 5 minutes stirring frequently. Turn the heat to medium and then add mushrooms, salt, pepper and oregano and cook for 5 minutes (or more) until mushrooms are soften.
While you are waiting for the mushrooms to be cooked, you can prepare the poblanos. First of all, slice them in halves lengthwise but don’t remove the stems. Remove the seeds and also remove the membrane.
Once the mushrooms are cooked, add the cherry tomatoes and cook for 5 minutes more. Add the lime juice and salt to taste. With a spoon place mushroom mixture into the poblanos, nudging it into the crevices. When all the poblanos are filled, place them on a baking sheet.
Preheat the oven to 350°F and bake for about 30-35 minutes.