Vegetarian Stuffed Poblano Peppers

• 5 poblano peppers
• 1 butternut squash small, small dice
• 1 tofu pack baked, small dice
• 1 red pepper small dice
• 1 yellow onion large, small dice
• 1 bunch kale stems removed and sliced thin
• 1/3 cup extra-virgin olive oil
• 1 can green chilies mild or hot depending on taste
• 1 pound pepper jack shredded
• 1/2 cup roasted sunflower seeds
• 4 plum tomatoes diced
• 1/2 purple onion small dice
• 1 jalapeno chilies seeded and fine dice
• 1/2 bunch cilantro
• 1 lime juiced
• pepper
• 1/2 cup sour cream can use Greek yogurt for healthier option
• 1 chipotle peppers with 1/2 teaspoon adobo, chopped
• 1/2 lime zest and juice
• pepper

1. Mix together ingredients and set-aside until ready to serve.
2. Pre heat oven to 425 degrees.
3. Toss poblano peppers with olive oil, salt and pepper and roast for about 15-20 minutes until exterior is softened and just beginning to brown. Set aside and cool.
4. Drizzle butternut squash with olive oil, salt and pepper, and roast for 20 minutes until cooked through and lightly brown. Transfer to bowl.
5. Mix together onion, pepper and tofu drizzle with olive oil salt and pepper and roast for about 15 minutes until lightly browned. Transfer to bowl with squash.
6. Mix kale with olive oil, salt and pepper and roast for about 10 minutes until kale is wilted and lightly brown. Transfer to bowl with squash.
7. When poblanos are cool, gently cut in half the long way, through the stem if possible, and remove seeds. Set aside.
8. Add 2/3 of shredded cheese, green chili and sunflower seeds to bowl and mix together.
9. With hands, stuff filling into halved peppers and delicately place in oven safe pan.
10. Top each pepper with remaining cheese.
11. Bake for 20-25 minutes, until cheese is melted and peppers heated through.
12. Serve with a dollop of the cream and a spoonful of the Pico. Delicious with rice, beans and sweet plantains.

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Taken from www.yummly.com/recipe/Vegetarian-Stuffed-Poblano-Peppers-1451823 (may not work)