hello every one. i have a plastic grocery bag full of beautiful poblano peppers, the last this year from my fathers garden. im planning on stuffing them with a veggie, black bean, and mexican chorizo filling, and then pouring over my red enchilada sauce.
my question is, should i roast the peppers first? i had planned on cutting them in half length wise, and stuffing them like that, my fear is if a roast the peppers then they wont hold shape enough to hold stuffing. should i just bake them covered in the sauce for an hour? uncover for final 15 minutes, maybe ill add some cheese at that point.