It’s no secret that I love soup. I love to cook it, love to eat it and love to share it. Some folks reserve their soup making for colder weather, but my stock pot is on year round. In fact, the inspiration for this cornbread stuffed poblano chile pepper comes from my favorite summer soup: creamy corn chowder studded with chunks of onions and roasted poblanos. The cornbread filling, a recipe I’ve adapted from Isa Moskowitz’s cookbook, Veganomicon, is packed with local ingredients from the black dirt – mild tasting scallions, sweet red onion, black turtle beans and non-GMO corn. The cornbread mixture bakes inside each pre-cooked pepper vessel, resulting in a slightly sweet tender bite with just the right amount of heat. Any leftover batter can be poured into a lightly oiled dish and baked alongside the peppers. In keeping with our waste not philosophy, save the corn cobs and simmer them with onions and fresh herbs for a flavorful soup stock.
Serve with a fresh tomato salsa, a simple green salad or a cup of soup.