Phil Kastel is the chef and partner at Public School 612 and the soon-to- open Public School 310 in Culver City.
He speaks with Laura Avery on tomorrow’s Market Report, and today he shares his Roasted Vegetable and Quinoa Stuffed Poblano.
Read below for the recipe!
Roasted Vegetable and Quinoa Stuffed Poblano
(From Phil Kastel of Public School 612 and the soon-to-open Public School 310)
6 each – Poblano Peppers
Place whole Peppers directly on the grill or your stove top fire; turn peppers as the
outside skin begins to char and become black. Once all sides are charred remove
peppers from fire and place in a bowl; cover with plastic wrap and steam for 5 to 10
minutes. Once steaming is complete peel the charred skin from the peppers (being
extra careful since they could still be very warm and have steam trapped inside).
Place peppers on a plate and make a small incision down the middle forming a
“pocket” inside; remove seeds and choose the 4 to 5 nicest peppers for stuffing.
1 ½ cups Cooked Quinoa (cook as directed on package)
1/8 cup Carrots – diced ¼ x ¼
1/8 cup Red Onions – diced ¼ x ¼
1/8 cup Roasted Red Bell Peppers – diced ¼ x ¼
1/8 cup Roasted Poblano Peppers – diced ¼ x ¼
¼ cup Fresh Corn Kernels
½ cup Roasted Butternut Squash – diced ¼ x ¼
¼ cup Black Beans – rinsed or cooked fresh
1 Tbl Fresh Cilantro
2 tsp Dried Oregano
¼ tsp Cumin
¼ tsp Chili Powder
¼ tsp Kosher Salt
Pinch Black Pepper
1 ½ cups Shredded Mozzarella
Cook Quinoa as directed on package; cool before mixing remaining ingredients.
Prep and chop above ingredients while quinoa is cooling. Once quinoa is cooled fold in remaining ingredients and taste for seasoning. Gently place mixture inside cleaned and roasted pepper
and secure with a toothpick. Place stuffed peppers on a lightly greased sheet pan; place in a 350 degree oven for 10 minutes or until cheese begins to melt and inside is warm.
Serve stuffed peppers with your favorite roasted salsa and sour cream or a roasted pepper sauce.
Yield: 4 to 5 Poblanos