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

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.

In your bag

  • 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

Nutrition per serving

Instructions

1

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.

2

Prep slaw

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

3

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.

4

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.

5

Relevant tips and techniques