Name: Stuffed Poblano Pepper Christmas Trees
Prep time: 20 min
Cook time: 40 min
Ingredients: 6 poblano peppers; Mashed potatoes; Pomegranate seeds for decoration (optional); 7 tomatillos, quartered; 1 ½ avocado, diced; 10 sprigs of fresh cilantro, roughly chopped; 3 green onion, white and green parts, roughly chopped; 1 jalapeño, diced (optional); Salt and pepper to taste; 1 pack silken tofu; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp nutritional yeast; 1-2 garlic cloves, crushed; 1 Tbsp apple cider vinegar; Juice from one lemon; Salt and pepper to taste

Recipes » Main Dish » Stuffed Poblano Pepper Christmas Trees

By Katya Galbis, LD

(0)

Poblano peppers are part of many Mexican dishes. Usually, poblano peppers are roasted to bring out their flavor. They are spicy, but not as spicy as other peppers like habanero and serrano peppers. Sometimes they are hot and sometimes they are not; you won’t find out until you eat them. If you are up for this surprise, I invite you to taste this version of chiles rellenos.

Prep: 20 mins Cook: 40 mins Yield: 6 servings

Gluten Free Low Sugar Nut Free

Ingredients

6 poblano peppers
Mashed potatoes
Pomegranate seeds for decoration (optional)

Avocado salsa

7 tomatillos, quartered
1 ½ avocado, diced
10 sprigs of fresh cilantro, roughly chopped
3 green onion, white and green parts, roughly chopped
1 jalapeño, diced (optional)
Salt and pepper to taste

Soy sour cream

1 pack silken tofu
½ tsp garlic powder
½ tsp onion powder
½ tsp nutritional yeast
1-2 garlic cloves, crushed
1 Tbsp apple cider vinegar
Juice from one lemon
Salt and pepper to taste

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 400 degrees F. Wash the poblanos and place them on a baking sheet. Roast them for approximately 30 minutes (flip as needed) until charred on all sides. Transfer them to a covered bowland let them steam for 20 minutes.
2. For the avocado salsa, add all the ingredients to a blender and blend until smooth. Set aside.
3. For the soy sour cream, blend all the ingredients until smooth. Set aside.
4. Clean the poblano peppers by rubbing the skin off with your fingers under running water. Carefully make a cut on one side and remove the seeds and veins. Leave the stem. Pat dry with paper towels.
5. Stuff peppers with mashed potatoes.
6. Place the stuffed peppers on a platter. Bathe the peppers with the avocado salsa and decorate with the soy sour cream and pomegranate seeds right before serving.

Cooking Tips

1. You can roast peppers directly over an open gas flame or electric stove.
2. If you don’t want the spiciness, use Anaheim peppers.
3. If you are in a hurry, roast the peppers under the oven broiler until blackened and blistered, about 5 minutes.
4. Use gloves to clean the roasted peppers. If you don't have gloves, make sure you clean your hands right away after cleaning the peppers and don't touch your face.
5. Be careful not to roast the poblano peppers too much. If you do, the skin will get too thin and will break easily.
6. Try to decorate right before you serve them so the decoration will be pretty when served.
7. You can serve this dish cold or warm.