Garlic Scape + Goat Cheese Stuffed Poblanos

It's garlic scape season! Dave picked up a bundle from our CSA farmer after doing a 5K this weekend and I had some leftover poblanos from another recipe. This is pretty versatile and you could use a wide variety of mix-ins but I wanted to keep it relatively simple to let the garlic scapes shine through. Cooking the garlic scapes first helped to mellow them out a bit (as opposed to a raw preparation like if you use it in pesto. Try: Linguine with Garlic Scape Pesto and Peas or Garlic Scape Pesto + Zucchini Sandwich) but even though they were mellowed out the garlic scape flavor was still apparent in the rice filling. I also think the tangy goat cheese paired really well with the garlic scapes. Nothing in this was overly spicy but I served it with sliced avocado and a little bit of Greek yogurt for a cooling factor. 

A Vegetarian + Cooking original.

-3 poblano peppers, halved with the seeds/membranes removed
-10 garlic scapes, thinly sliced
-Cooking spray or small amount of olive oil
-2 cups cooked brown rice
-1/2 cup salsa verde
-1 teaspoon cumin
-1 teaspoon paprika
-Dash of red pepper flakes
-Salt and pepper to taste
-4 ounces goat cheese

Garnish: Avocado + Greek Yogurt

Preheat the oven to 375 and heat a small skillet coated with cooking spray or a small amount of olive oil over medium heat. Add the garlic scapes and cook for seven minutes or until the garlic scapes have softened and are starting to caramelize slightly.

Remove from the heat and, in a medium-sized bowl, combine the cooked brown rice, garlic scapes, salsa verde, cumin, paprika, salt, pepper, and three ounces of the goat cheese. Stir to thoroughly combine the filling and taste for seasoning. Make adjustments as needed and evenly stuff each pepper, placing the finished product in a foil-lined 9x13 baking dish. Divide the remaining ounce of goat cheese between the six pepper halves and bake uncovered for 25 minutes.

Serve with sliced avocado, Greek yogurt, and any other toppings of choice. 


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