For the peppers:
- 2 Poblano peppers, roasted, peeled and seeded
- You can roast the peppers one of two ways: either in the broiler of a gas oven or over the flame of a gas burner. When I am roasting more than one pepper, I find it most convenient to use the broiler. Turn the peppers as the sides char. Place the roasted peppers in a plastic bag to cool. The steam will help the skin loosen. When the peppers are cool enough to handle, you can rub the skin off with your fingers. You might want to wear rubber gloves to handle the chilis. And be sure not to touch your eyes! Then carefully slit each chile (peppers) up one side and remove the seeds. Set aside.
For the stuffing:
- olive oil
- a small yellow onion, diced
- 3 or 4 cloves garlic, finely diced
- 8 oz wild mushrooms
- 2 young zucchini, thin and not very long, diced
- 2 medium Roma tomatoes, peeled, seeded, and chopped
- 2 cups cooked rice
Pour just enough olive oil into a 10 or 12-inch skillet to cover the bottom of the pan. Heat over a low flame. When hot, add the onion. As the onion softens, add the garlic. As the garlic turns golden, add the zucchini. The zucchini skin will turn bright green; when this happens, gently fold in the mushrooms. Add the tomatoes when the juice just begins to run out of the mushrooms. Stir gently, cooking until the tomatoes wilt. Remove from heat and combine the vegetables with the rice. Spoon the filling generously into the prepared poblanos. I served these plain, but you can also make a simple sauce by sauteeing a couple of peeled tomatoes in some olive oil with a bit of garlic.