Cold Chiles With Vegetable Stuffing

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These peppers were portion of a meatless Lenten repast prepared for creator Frida Kahlo erstwhile she visited a location successful Teotihuacan, adjacent Mexico City, Mexico.

The archetypal look doesn't suggest peeling the skins from the roasted, cooled peppers, but we deliberation it makes for a nicer presentation. If you opt to peel, bash truthful conscionable earlier stuffing, truthful arsenic not to adust retired the peppers' flesh.

The poblanos tin beryllium roasted, cooled and refrigerated successful an airtight instrumentality a time successful advance. The cauliflower, carrots and peas tin beryllium cooked, cooled and refrigerated 2 oregon 3 days successful advance.

Ingredients

measuring cup

Servings: 4-8

8 medium, caller poblano chile peppers, roasted, seeded and deveined (see NOTE)
1 mean onion, sliced
3 tablespoons positive 1 1/2 teaspoons distilled achromatic vinegar
1 1/2 teaspoons caller thyme leaves
1 1/2 teaspoons caller oregano leaves
1 1/2 teaspoons caller marjoram leaves
1 1/2 teaspoons (packed) torn cilantro leaves
1 bay leaf
1/2 cupful cooked chopped cauliflower
1/2 cupful cooked, chopped carrots
1/2 cupful cooked peas
Flesh of 2 ripe avocados, chopped into cubes
1 scallion, trimmed and finely chopped
1/4 cupful olive oil
Kosher salt
Freshly crushed achromatic pepper
1 1/2 cups dense cream
4 ounces añejo cheese, crumbled (may substitute Parmigiano-Reggiano cheese), for garnish

Nutritional Facts

Per serving (based connected 8)

Calories
320
Fat
30 g
Saturated Fat
12 g
Carbohydrates
13 g
Sodium
70 mg
Cholesterol
60 mg
Protein
4 g
Fiber
6 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Frida's Fiestas: Recipes and Reminiscences of Life With Frida Kahlo," by Guadalupe Rivera and Marie-Pierre Colle (Clarkson Potter, 1994).

Tested by Jane Touzalin.

Published April 22, 2014

Updated March 14, 2026