Yield

6 servings

How to prepare

Preheat the oven broil. Always handle hot peppers with rubber gloves. Wash the peppers, then roast them under the broiler, turning them until charred and blistered all over. Close the blistered peppers in a plastic or paper bag for about fifteen minutes, then remove the peels, membranes and seeds. Slit the peppers open down one side. Turn the oven down to 350°F. Chop the garlic in a food processor. add the cilantro leaves and chop. Add the lime juice, salt, tofu and blend until creamy. Stuff each pepper with about 1/3 cup of tofu filling. Arrange the stuffed peppers in an 11 × 7-inch baking dish. Pour the tomato sauce over the peppers and bake thirty-five to forty minutes.

Top Tip: You can use low-fat tofu and still get delicious results.

Ingredients

6 poblano peppers
2 cloves garlic
2 cups fresh cilantro leaves, lightly packed
3 tablespoons fresh lime juice
1 teaspoon salt
1 Ib. firm tofu
1 cup tomato sauce

Nutritional Value

Per serving: Calories 98, protein 7g, Fat 4g, Carbohydrates 10g, Calcium 123 mg, Fiber 3g, Sodium 619mg.