I have been craving spicy foods lately, even more than usual. I’ve made something spicy for nearly every meal the last week or two. These stuffed peppers are something I’ve been meaning to try for a while. Now seemed like the perfect time, seeing as how I’m in the middle of a craving. Once the peppers are roasted, these go together quickly. Rice or beans (or both!) makes this a meal. I couldn’t resist adding a big glug of this hot sauce to some black beans for a side dish.
Hominy-Soyrizo Stuffed Poblanos
1 pound poblano peppers (about 4)
6 ounces (1/2 package) soy chorizo (aka Soyrizo)
1/2 (15.5 ounce) can golden hominy, drained, about 3/4 cup
1/2 cup bread crumbs
Turn oven on to broil. Put one oven rack in the topmost position and place a second rack just below. Put a large pan on the lower rack to catch the drips. Place the peppers directly on the top rack and broil until the skin is thoroughly blistered and beginning to blacken. Turn the peppers with tongs to blister all the sides. Remove from the oven and wrap loosely in wax paper, or place in a paper bag to cool slightly. The steam from the cooling peppers will loosen the skin and make them easier to peel.
Peel as much of the blistered skin from the each pepper as you can. Use a small knife to cut around the stem and slit the pepper lengthwise. Remove the stem and most of the seeds, then open up and flatten the pepper. Rinse or wipe the remaining seeds the pepper.
Heat oven to 350 F. In a small bowl, mash the soyrizo and stir in the hominy. Divide the mixture among the peppers and fold them up over the filling. Transfer the peppers to a baking pan (I used the same one that I put under the peppers earlier.) Bake until the filling is heated through, about 12 minutes.