 (Photos by Justin Tsucalas; food styling by Nichole Bryant for The Washington Post) | Week 9: Playing with fireHave you seen the documentary series "Chef's Table?" There's an episode that instantly becomes a dinner table conversation topic after you watch it. It's the one about fire. The episode starts with a shot of grotesquely large skewers sizzling over a blazing fire. And as the story unfolds, Argentine chef Francis Mallmann transforms anything he can get his hands on to a blackened crisp. Whether large chunks of bread or delicate fish wrapped in clay, Mallman uses fire to bring out charred beauty in everything he touches. By the end of the episode, it's all you can do not to dig a hole in your backyard and dump in smoldering coals and a truckload of veggies just to see what happens. Fire transforms. It changes raw ingredients into something innately more satisfying. Humans have been cooking over flames for ages — it's no wonder mouths start to water at the sight of grill marks. Today we're using fire (indoor fire, but fire nonetheless!) to take a humble ingredient and transform it into plant-forward meals fit for a full table.  | This week's recipes | Harissa Stuffed Bell Peppers
These jewel-toned peppers taste as good as they look, bursting with a hearty filling and dolloped with a vibrant red harissa. Vegan Chili Verde
We all love red chili, but what about green? This bright, cozy bowl will convince you there's room for more than one chili at the table.  | Your shopping list | Click this link for an easy-to-save shopping list that includes ingredients for both recipes.  | How to roast peppers, our way | Meat tends to get much of the play-time when it comes to fire cooking, but plant-forward meals can be just as satisfying; they just require a little more know how. Case in point: roasting peppers. There are a few ways to do it; here we're focusing on how to roast bell peppers and stuff them with goodies as a vegetarian main dish. Fire transforms the pepper from crisp and bright to a mellow, sweet vessel for a savory filling. Roasted and stuffed peppers make a brilliant vegetarian main dish for a crowd. Plant-centric cooking sometimes makes it difficult to have a "main" event equivalent to a slab of meat, but this one does it in spades. Heck, even our meat-and-potatoes loving stepfather gave this one five stars. Our tips and tricks for roasting and stuffing peppers: -
Kick-start them by broiling. This helps to break down the peppers right away and gives them those lovely black char marks. (Without the initial broil, the stuffed peppers end up steaming and taking much longer to cook.) -
Season them. After broiling, season them with salt and pepper. You can get creative and add spices, or paint them with a bit of barbecue sauce. -
Stuff 'em! Peppers lend well to stuffings of all sorts: Go Mediterranean or Latin style, add any grain (quinoa, rice, millet) and seasonings galore. Adding proteins such as nuts, seeds and cheese helps to make for a more filling main dish. -
Roast at high heat. For the final bake, pop a tray in the oven and roast for about 15 minutes at high heat until your peppers are tender and sweet. Broiler magicAnother quick way to add a fire-y tinge to your peppers: Broil them before using in a salsa or chili. This week's green chili recipe features poblano peppers, a mild chile pepper that originates from Mexico. To add body to this vegan chili, you'll broil poblano peppers along with tomatillos and garlic, lending a charred flavor to the hearty stew. To broil peppers, all you've got to do is pop them on a baking sheet and broil for about 6 minutes on each side until lightly blackened: No other tools are required! So hey, while it's not a massive Argentine fire pit, it gets pretty darn close to the same result.  | Recipes | Harissa Stuffed Bell PeppersThese crowd-pleasing peppers are hearty, stuffed with whole-grain bulgur wheat and stretchy Muenster cheese. Fennel seed evokes Italian sausage, and the filling is dolloped with harissa, that vibrant red North African chile pepper paste we used to top our falafel in Week 7. Jarred harissa can be found in the international aisle or near the condiments; you can also find it online. This recipe calls for mild harissa: use regular harissa if you prefer a kick. Want to add extra protein? Toss 1/2 cup cooked crumbled sausage into the mix. Make ahead: The finished recipe can be refrigerated overnight; the flavor is even better the second day. Reheat at 400 degrees for about 20 minutes, until the peppers are warmed through. To make this recipe gluten free, simply sub quinoa for the bulgur wheat and follow the instructions on the package. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients4 servings (8 pepper halves)
Prep time: 30 minutes. Cook time: 15 minutes. 1 1/4 cups boiling water
1 1/4 cups bulgur wheat (see NOTE below)
4 large red or yellow bell peppers with stems, cut in half from top to bottom (seeded, ribs removed)
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 medium shallot, thinly sliced
1/2 teaspoon fennel seed
1/2 teaspoon ground cumin
1 teaspoon dried thyme
One 15-ounce can low-sodium Great Northern beans, drained and rinsed
1/2 cup packed chopped Tuscan kale (from about 2 large leaves)
One 5-ounce block Muenster cheese, cut into ¼-inch cubes (1 cup)
1/4 cup chopped, unsalted roasted pistachios, for garnish
1/2 cup mild harissa, for garnish (jarred; see headnote) StepsStart by "cooking" the bulgur, which doesn't require any real cooking at all! Pour the boiling water over the bulgur in a heatproof bowl. Allow it to stand for about 15 minutes, until the water is absorbed and the bulgur is tender. If it's not tender by that point, continue to let it stand until all water is absorbed. Next, broil the peppers before stuffing them. Position an oven rack 4 to 6 inches from the broiler element, and preheat the broiler to high. Place the peppers on a baking sheet, cut sides down, and broil them for 5 minutes. Flip the peppers, then broil for 5 to 7 minutes more, until they are just starting to blacken. Remove the baking sheet from the oven and drain any excess liquid from the peppers (you'll see they've shed quite a bit of water). Sprinkle each pepper lightly with salt and black pepper. Reduce the oven temperature to 450 degrees. When the bulgur is done, finish the filling. Heat the oil until shimmering in a large skillet over medium heat. Add the garlic, shallot, fennel seed, cumin and thyme. Cook for 2 minutes, until fragrant. Stir in the bulgur, beans, kale, the ¾ teaspoon of salt and a pinch of black pepper; cook until the kale has wilted, about 1 minute. Add the cheese cubes, stirring until they are just melted. Remove from the heat, taste and season with a few pinches of salt, as needed. Ready for the final bake! Divide the bulgur filling among the charred peppers; mounding it is okay! Cover the baking sheet loosely with aluminum foil. Roast for 15 minutes, until the peppers are easily pierced with a fork. Top each stuffed pepper half with pistachios, then dollop with harissa (take a taste of the harissa first to assess the spice level!). Serve warm. Note: Bulgur wheat varies in cook time based on the type of wheat and the way it was processed. If the package is labeled, choose a medium grind. Check the package directions for cooking and pick one that cooks in 15 minutes. Nutritional facts (per serving): Calories: 530; Protein: 25 g; Carbohydrates: 77 g; Fat: 16 g; Saturated Fat: 7 g; Cholesterol: 35 mg; Sodium: 710 mg; Fiber: 14 g; Sugar: 6 g. Vegan Chili VerdeThis veggie-packed bowl of green chili is so satisfying you'll forget it's good for you, too. Roasted tomatillos and poblano peppers make for a tangy base, like a salsa verde. Add to that two types of beans, corn, bulgur and a bit of kale, and garnish with hot sauce for a little kick. The chili thickens as it cools. Stir in additional broth or water as necessary when reheating. Make in advance and refrigerate for up to 2 days. To make this recipe gluten free, cook quinoa separately following package instructions (about 1 1/2 cups cooked yield), and stir it into the chili after adding the broiled vegetables. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients4 to 6 servings
Prep time: 10 minutes. Cook time: 25 minutes. 4 medium cloves garlic
2 poblano peppers, stems and seeds removed
4 fresh tomatillos, each cut in half (husks removed, rinsed well)
3 tablespoons extra-virgin olive oil
1 medium white onion, cut into small dice
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
1 cup fresh or frozen corn kernels
One 15-ounce can low-sodium Great Northern beans, drained and rinsed
One 15-ounce can low-sodium pinto beans, drained and rinsed
3/4 cup bulgur wheat
1 1/2 cups chopped Tuscan kale (from about 6 leaves, stemmed)
1 quart low-sodium vegetable broth
3/4 teaspoon kosher salt
Fresh cilantro leaves, for garnish
Lime wedges, for garnish
Hot sauce, such as Cholula brand (optional) StepsStart by broiling up your "verde" ingredients (much as you would for a Mexican-style salsa verde). Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Place the garlic, poblano peppers and tomatillos on a baking sheet and broil for 6 to 8 minutes until the peppers start to blacken and blister. Transfer the garlic to a plate (to avoid burning), then turn over the peppers and tomatillos; broil for 5 to 6 minutes more, until the peppers are blackened and the tomatillos are soft. Meanwhile, let's get that soup simmering! Heat the oil until shimmering in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring frequently, until translucent. Stir in the oregano, cumin and chili powder and cook for another minute. Add the corn, the drained Great Northern and pinto beans, bulgur, kale, 3 cups of the broth and the salt. Cook, gently bubbling, for 15 to 20 minutes, until the bulgur is tender. Now, back to those broiled veggies. Carefully transfer the charred veggies to a blender and add the remaining cup of broth. Cover and blend until just smooth, then pour into the pot while it is simmering (anytime within the cooking time is fine). They'll add a nice green color and body to the chili. Divide among bowls. Garnish with the cilantro, lime wedges and hot sauce, if desired. (Sour cream or shredded cheese — vegan, if you prefer — would be a tasty addition!) Serve warm. Nutritional facts (per serving, based on 6): Calories: 430; Protein: 16 g; Carbohydrates: 74 g; Fat: 10 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 650 mg; Fiber: 13 g; Sugar: 6 g. Giveaway!We're giving out Voraciously tote bags to three Plant Powered readers. Will it be you? Make sure you're tagging your Voraciously Plant Powered newsletter dish photos on Instagram with #eatvoraciously for a chance to win one. Next week: Pasta! Al dente noodles make a world of difference, and we've got a back-pocket sauce recipe that's just right for last-minute weeknight meals. Have a question? Email us at voraciously@washpost.com. Message @eatvoraciously on Instagram. Sonja and Alex Overhiser are authors of the cookbook "Pretty Simple Cooking" and bloggers at the recipe website A Couple Cooks. Find them at @acouplecooks on Instagram and Twitter. | 
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