Marinated stuffed poblano chiles with Jerusalem artichokes, grapes, olives, and pine nuts from The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan, and Sometimes Raw Kitchen by Anya Kassoff

  • lemons
  • poblano chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute bell peppers for poblano chiles, tomatoes for heirloom cherry tomatoes, any grapes for black grapes, basil for opal basil, and jicama, cooked rice, or quinoa for Jerusalem artichokes. Marinate overnight.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bell peppers for poblano chiles, tomatoes for heirloom cherry tomatoes, any grapes for black grapes, basil for opal basil, and jicama, cooked rice, or quinoa for Jerusalem artichokes. Marinate overnight.

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