Preheat oven to 400°F. Rinse poblano peppers and pat dry. Make a slit from top to bottom down one side of each pepper and scoop out seeds. Lightly rub peppers with oil. Carefully stuff each pepper with half of the walnut-tomato stuffing. Once oven heats, place peppers in a cast-iron skillet or baking dish and bake until peppers are soft and slightly charred, 18 to 20 minutes. Prep slaw while waiting.

Slice red cabbage as thinly as possible.
Rinse cilantro and roughly chop.
Deseed jalapeno and mince.

In a large bowl, whisk together honey, cumin and juice of half the lime to make dressing. Toss in red cabbage, cilantro and enough jalapeno to your spice liking. Mix in 2 tablespoons of Greek yogurt — reserving the rest for later — and toss until well coated.

Whisk the remaining lime juice with remaining 2 tablespoons Greek yogurt. Carefully remove peppers from oven and plate. Top peppers with lime yogurt and serve alongside cabbage slaw.

How to deseed chile peppers.