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Description
To kick off the 2015 DMB Summer Tour in Austin, Chef Fiona created a dish inspired by the Southwestern flavors of Texas—Vegetarian Stuffed Poblano Peppers with Chipotle Cream and Pico de Gallo. At home, we recommend pairing the dish with the Dreaming Tree Crush Red Blend.
Ingredients
US|METRIC
5 SERVINGS
- 5 poblano peppers
- 1 butternut squash (small, small dice)
- 1 tofu (pack baked, small dice)
- 1 red pepper (small dice)
- 1 yellow onion (large, small dice)
- 1 bunch kale (stems removed and sliced thin)
- 1/3 cup extra-virgin olive oil
- 1 can green chilies (mild or hot depending on taste)
- 1 lb. pepper jack (shredded)
- 1/2 cup roasted sunflower seeds
- 4 plum tomatoes (diced)
- 1/2 purple onion (small dice)
- 1 jalapeno chilies (seeded and fine dice)
- 1/2 bunch cilantro
- 1 lime (juiced)
- pepper
- 1/2 cup sour cream (can use Greek yogurt for healthier option)
- 1 chipotle peppers (with 1/2 teaspoon adobo, chopped)
- 1/2 lime (zest and juice)
- pepper
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Directions
- Mix together ingredients and set-aside until ready to serve.
- Pre heat oven to 425 degrees.
- Toss poblano peppers with olive oil, salt and pepper and roast for about 15-20 minutes until exterior is softened and just beginning to brown. Set aside and cool.
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