Spicy Mole Poblano

Rinse and dry peppers, save plastic bag for step 3. Peel and dice the onion, mince the garlic. Place farro in a small pot with 2 ½ cups of water over medium heat; the farro will cook throughout the preparation of the peppers. Preheat the oven to 375 degrees, line a baking sheet with parchment paper and set aside.

In a large sauté pan over medium high heat, add 1T olive oil and onions, and sauté until slightly soft, about 2-3 minutes. Add almonds, garlic, and raisins and season with salt and pepper, continue to cook for 2 more minutes. Add spice packet, thoroughly mixing in the spices. Add diced tomatoes and reduce heat to a simmer, allowing to cook, stirring occasionally throughout the next step.

On an open flame on the stovetop, roast the 4 poblano peppers, turning them until charred and blacked in spots on all sides. If you do not have a gas stove, use the broiler mode in the oven to fire roast for 5 minutes on both sides. Remove from heat and place in a closed plastic bag for 3 minutes – the steam trapped inside will allow the skins to be removed easily.

Remove skins from peppers by gently rubbing them with your fingers; most of the charred skin should fall off easily. Slice open on one side from stem to the tip, removing seeds and gills. Stuff each pepper with refried beans, then pinch flesh back together, and lay on baking sheet on parchment paper, seam-side down.

To finish mole sauce, pour ingredients from pan into blender. Be sure the lid is on, and then blend until smooth. Add chocolate, blend again, and season with salt and pepper. Pour sauce over the 4 peppers on baking sheet and place into oven. Bake for 10 minutes.

To serve, place a pepper on a bed of the farro, sprinkle with sesame seeds, and serve hot!