- poblano peppers
- tofu
- broccoli
- green onion
- garlic
- lemon or lime juice
- misc spices
- some sort of tomato or tomatillo based sauce
- some type of shredded cheese
How to prepare the filling:
This recipe shows broccoli and tofu as the main ingredients in the filling, but other things can easily be used. The ratio of other foods:tofu should be about 2:1.
Steam the broccoli until it's tender (6 min-ish). While that's happening, put some tofu in a food processor with some onion, garlic, and lemon or lime juice (all of these are to taste, so just go with however much you want). Add some other spices like salt, pepper, cumin, paprika, etc to your own tastes and blend. When the broccoli finishes steaming add that to the food processor and blend more.
How to prepare the peppers:
Take the peppers with tongs and hold them over a high flame on your stove until the outside is burned and almost blackened. Under running water, rub off the burnt skin of the pepper. Cut a T shaped incision in one side of the pepper and pull out all the insides and wash the pepper so all the seeds get out.
How to prepare the final thing:
Take a casserole dish or something with a touch of olive oil in the bottom and lay out the peppers with the incision facing upwards. Put the filling in the peppers, splash some of the tomato/tomatillo sauce on top, and then sprinkle them with the shredded cheese. Cover with tin foil and cook for 40ish minutes, removing the foil for the last 10-15.
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