Home About

ROASTED GARLIC STUFFED POBLANOS WITH AVOCADO

Dixie Schexnaildre

Simplistic perfection.

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!

Ingredients

  • 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

Method

  • 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.

Enjoy!