Home cooks rejoice! Renowned natural food pioneers The Moosewood Collective have a new cookbook out that will quickly become one of your favorites (as reliably happens with their phenomenal volumes). These stuffed poblano peppers are a phenomenal way to utilize fresh market produce to its fullest. 

Dark green poblanos are mild to medium hot and have a complex flavor, especially when roasted. And they are sturdy, so they work well for stuffing. Happily, they have become much more widely available in grocery stores and at farmers’ markets.

The delicious filling can be used to stuff other vegetables, too. Try it in bell peppers, winter squash, tomatoes, sweet potatoes, or zucchini.

*If you don’t have leftover rice, the first thing to do is cook some.

Reprinted with permission from The Moosewood Restaurant Table