Walnut-stuffed poblano peppers with lime crema and red cabbage slaw

Vegetarian, Gluten Free, Soy Free

2 Servings, 690 Calories/Serving

30 Minutes

Our take on chili relleno uses a walnut and sundried tomato stuffing spiced with cumin, coriander and chili powder to make a satisfying vegetarian and paleo-friendly meal. A side slaw of lime and yogurt-tossed red cabbage bring this Mexican-inspired meal back to more traditional roots.


  • 2 large poblano peppers
  • 1 cup walnut-tomato stuffing
  • ¼ head red cabbage
  • medium bunch cilantro
  • 1 jalapeño
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 lime
  • ¼ cup Greek yogurt



Stuff, bake peppers

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.


Prep slaw

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


Make dressing, toss slaw

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.


Finish, plate

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.


Relevant tips and techniques

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