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Vegetable Stuffed Poblano Peppers

Contributed by: Melinda

Serves 4

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  • Wash and dry poblano chilis, leaving intact with stem on
  • Over a gas flame (or in the oven) char the skin of the poblano completely
  • When fully blackened, place inside a plastic bag for at least 20 minutes to steam and cool enough to handle
  • Remove from bag and carefully brush off all the blackened skin
  • Very carefully, cut a slit down one side of the chile and open it up
  • Using a paring knfe, very carefully cut out the seeds and remove them and any membranes
  • Place into an oiled baking dish side by side in a single layer, cut side up
  • Preheat oven to 375º
  • Heat oil in a large non-stick skillet
  • When hot, sauté carrot, onion, celery, red pepper and chili flakes with 1/2 tsp salt and black pepper until lightly browned
  • Add mushrooms, zucchini with 1/2 tsp salt and cook until tender
  • Add garlic and cabbage -- cook about 2 minutes until cabbage is wilted and cooked
  • Turn off heat and add cilantro -- allow to cool slightly
  • Gently open a chile and stuff with 1/4 of the filling mixture; repeat with remaining chiles and stuffing
  • Place one slice (or 1/4) of the cheese over the top of the chili, covering the opening
  • Place in oven and bake for 15-25 minutes until cheese is melted

    Variations:
    1. Replace part of the stuffing with ground or minced meat
    2. Omit cheese for a dairy free vegan version
    Goes very well with salad of greens

    Questions about this recipe?

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