Using poblanos for this meal and adding a sprinkle of Guajillo-chili chocolate evokes memories of mole sauce simmering for hours…ahhhhhh. I used TAZA Vegan chocolate, though we are not affiliated in any way, I encourage you to try their organic, direct trade, non-GMO, GF, flavored- chocolate products!
- 6 large firm poblano peppers
- 1 can red kidney beans, drained and rinsed
- 1/2 can yellow sweet corn or one ear worth
- 1 whole avocado, diced
- 3 small portobello mushrooms, diced
- 1/4 cup arugula, diced
- a few sprigs of cilantro, diced
- 1 small white onion, peeled and diced
- 1 TB cumin
- 1 tsp iodized salt
- 1/2 TB garlic powder
- one small can of adobo chilies in sauce. Dice at least 3 adobos and reserve sauce.
- one full head of garlic, cloves peeled and separated
- a handful of cherry tomatoes
- optional tsp of coconut oil for greasing baking dish
- optional: chili-infused vegan chocolate for grating at time of serving
- To begin, heat oven to 375 degrees F.
- Wash and remove the very tops (and it’s up to you if you’d like to remove seeds) from six large, firm poblanos leaving the conical shape in tact.
- Dice and place in a mixing bowl: 3 small portobello mushrooms, one small white onion, a few sprigs of cilantro, about 1/4 cup of arugula, one whole avocado, 3 adobo chilies in adobo sauce (retain any additional adobo sauce as drizzle upon serving, if desired).
- Stir in 1/2 can of firm corn (or one ear worth), 1/2-3/4 can of rinsed kidney beans, 1 tsp. of iodized salt, 1TB cumin powder, 1/2 TB garlic powder.
- On the bottom of your baking dish, apply a very thin layer of coconut oil (optional) and place peeled garlic cloves and tomatoes alternately.
- Fill poblanos with mixture and layer in baking dish.
- Cover and bake at 375 degrees for 45-60 minutes, or until peppers are desired softness.
- Options: Upon serving, slice poblano and stuff with garlic and tomatoes, grate Guajillo chocolate over each pepper, and drizzle adobo sauce. Top with any remaining raw vegetable mixture for additional crunch.