Stuffed Poblano Peppers

Ingredients:

• 8 ripe plum tomatoes, halved lengthwise
• 0.5 cups extra-virgin olive oil
• 1 tbsp powdered sugar
• 1.5 tsp red pepper flakes
• 2 tbsp. l. rapeseed oil
• 6 medium poblano peppers, halved lengthwise, stems and seeds removed
• 12 fresh sprigs of thyme
• 2 medium red bell peppers, seeded and finely diced
• 3 large cloves garlic, minced
• 3 medium onions, finely diced
• 6 fresh sprigs of basil
• 1 tbsp red wine vinegar
• 340 gr. mozzarella, cut into 2.5 cm cubes.
• 3/4 cup panko breadcrumbs, toasted
• 0.5 cup finely grated Parmesan
• 55 g unsalted butter, melted
• 4 - 5 tablespoons aged balsamic vinegar

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. Place the tomato halves, flesh side up, in a single layer on the prepared baking sheet. In a medium bowl, combine 4 tablespoons olive oil, powdered sugar, red pepper flakes, and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Bake the tomatoes until soft, 35-40 minutes.
3. Heat a large skillet over high heat and add half the canola oil. When it begins to smoke lightly, add half the poblano peppers and cook until softened slightly. Using a slotted spoon, transfer the peppers to a baking sheet, cut-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
4. In a large skillet, heat 3 tablespoons of olive oil and thyme. When the oil is hot, the thyme will toast and become crisp. Using a slotted spoon, remove the thyme sprigs, then season with salt and let cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers are lightly toasted but still slightly firm, 3-5 minutes.
5. Using a slotted spoon, transfer the peppers to a medium bowl. Add the remaining 1 tablespoon of olive oil to the skillet and heat until it begins to smoke slightly. Add the garlic and onion. Reduce the heat to medium. Season with salt and cook until the onion is slightly darkened, 8-10 minutes. Add the onion to the bell peppers.
6. Quarter the tomatoes and add to the pepper and onion mixture. Chop the basil leaves and add to the filling along with the red wine vinegar and mozzarella. Tear the thyme leaves from the stems and add to the mixture. Taste and season with salt if needed.
7. Mix in a bowl panko breadcrumbs, Parmesan, and melted butter. Fill each poblano pepper halfway with the filling and sprinkle with breadcrumbs on top.
8. Roast the peppers in the oven until golden brown, 10-12 minutes. Arrange on a platter and drizzle with balsamic vinegar. Serve.
   
   Note
   
   Remove all seeds and membranes from poblano peppers to remove the hot flavor.