Oops! There's a new page for this recipe right here Check it out!

• 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?