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receipt of Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver)
- use 6 large of poblano chiles.
- a little 3 of Garlic cloves.
- also 2 tbsp of Fresh dill.
- also 1 cup of Olive oil.
- You need 2 tbsp of Apple cider vinegar.
- then 1 tbsp of White wine vinegar.
- give 1 of Lemon zest one lemon.
- use 5 oz of Artichokes.
- add 1 cup of Yellow heirloom cherry tomatoes.
- Prepare 1 small of garlic clove.
- use 6 of Assorted olives.
- a little 1 cup of Black grapes.
- Prepare 1/2 cup of Pine nuts.
- also 3 tbsp of Fresh dill.
- use 3 tbsp of Fresh mint.
- use 3 tbsp of Fresh basil.
- You need 1 tsp of Olive oil.
- use 1 of Sea salt.
Marinated Stuffed Poblano Chiles With Artichokes, Grapes, Olives& Pine Nuts ("The Vibrant Table" By Anya Kassoff; Posted By Kelley & John Carver) receipt
- Cut slit down side of poblano, remove seeds.
- Place chiles on baking sheet under broiler, turn chiles till skin blackened.
- Remove chiles from oven, place in bowl, cover with plastic, let cool, peel away skin.
- Arrange chiles in jar, place garlic slices and dill around them.
- Whisk oil, vinegars, pour over peppers, tighten lid, refrigerate overnight.
- Fill bowl with cold water and juice from half lemon, peel chokes, place them in lemon water.
- Chop chokes, pulse in food processor.
- In medium bowl combine chokes, juice half lemon, lemon zest, tomatoes, garlic, olives, grapes, pine nuts, dill, mint, basil, olive oil, pinch of salt. Mix and place in colander (set over bowl for 30 minutes).
- Remove peppers from jar, shake off excess liquid, grab a scoop of drained stuffing and stuff your poblano pepper.
- Garnish with basil and serve with grapes.
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