Name: Poblano Pepper Stuffed With Huitlacoche
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 medium poblano chiles; ¼ onion, chopped; 2 cups huitlacoche; 1 ear corn, shelled; Salt and pepper, to taste; 1 cup cooked lentils; 4 Roma tomatoes; 1 serrano or jalapeño chile; ¼ medium white onion; 1 clove garlic; Salt and pepper to taste

Recipes » Main Dish » Poblano Pepper Stuffed With Huitlacoche

By Edith Peredo González

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Enjoy these delicious poblano peppers stuffed with huitlacoche, corn, and lentils in a tomato and chili sauce. This plant-based recipe combines authentic flavors with a spicy twist, perfect for Mexican food enthusiasts.

Prep: 15 mins Cook: 40 mins Yield: 2 servings

Gluten Free Low Sugar Nut Free Soy Free

Author’s notes: Huitlacoche, also known as cuitlacoche or Mexican truffle, is a fungus that grows on corn kernels, creating a unique earthy and somewhat sweet flavor. It’s a delicacy in Mexican cuisine. If you can’t find huitlacoche, substitute it with portobello mushrooms, which offer a similarly rich umami flavor.

Ingredients

2 medium poblano chiles
¼ onion, chopped
2 cups huitlacoche
1 ear corn, shelled
Salt and pepper, to taste
1 cup cooked lentils

For the sauce:

4 Roma tomatoes
1 serrano or jalapeño chile
¼ medium white onion
1 clove garlic
Salt and pepper to taste

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 400 °F.
2. Roast the poblano peppers until the skin is black. Place them in a container covered with a napkin for 10 minutes, then peel off the skin, cut them in half lengthwise, and remove the seeds.
3. For the filling, sauté the chopped onion in a pan with a little water until transparent. Add the cleaned huitlacoche and cook for a few minutes. Add the corn and season with salt and pepper to taste. Cook until the corn kernels are tender, then add the cooked lentils. Mix well and turn off the heat.
4. For the sauce, roast the tomatoes, chile, onion, and garlic. Transfer the roasted ingredients to a high-powered blender and blend until smooth. Pour the mixture into a heated saucepan, season with salt and pepper to taste, and boil for a few minutes before turning off the heat.
5. Stuff the poblano chiles with the huitlacoche and lentil mixture. Serve on large plates with a base of sauce.

Cooking Tips

1. If you can't find huitlacoche where you live, mushrooms are a good substitute, especially portobello mushrooms with their stronger flavor.
2. If you prefer, you can add Cotija cheese or plant-based Mexicrema on top to taste.