Today for lupper we had stuffed and fried pablono peppers drizzled in mole with Spanish basmati rice and quinoa.
I had a real issue getting the batter to stick to the peppers. At first I tried dredging them in egg and bread crumbs, then I tried a batter to d them in. The dredging worked better, but maybe if I got the batter right…? I will have to look that one up and try again. It didn’t turn out to bad though, even if it was more roasted then fried, lol.
Anyway, the stuffing was made with a mix of mozzarella (could easily use queso too but I had some mozzarella around), cilantro, parsley, salt, and cumin. I mixed all that in with a bit of olive oil to make it creamy then divided equally between the peppers and stuffed them. The tops of the peppers were fitted back on the body and skewered. Then battered and fried or roasted or barbecued until tender.
The mole was made with the pan drippings, a good amount of hot pepper and high cacao (80%) unsweetened chocolate.
The Spanish rice/quinoa was made with diced tomatoes and equal parts of basmati rice and quinoa. I ground some clove and fennel seeds in a motor and pestle.
The way I make rice and or quinoa is to toast it in ghee first along with onion, garlic, peppers, salt, and other herbs as wanted. Then fill 2 parts liquid (a little less for sticky, a little more for watery) to one part grains, bring to boil and reduce to simmer, cover and let cook 12 minutes then turn off heat and let sit at least another 10. Don’t take the lid off, until ready, after putting it on.
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