I love growing tomatoes in my summer garden. There is nothing better than inviting a group of friends over to enjoy a bike ride and an afternoon snack featuring homegrown vegetables. You don’t have to have a garden to enjoy this recipe with your friends—you just have to appreciate delicious, easy, and satisfying whole foods. Click here for PDF version.
- 8 Campari tomatoes
- 2 Poblano peppers
- 1 avocado, pitted and peeled
- 1/2 bunch cilantro, including stems
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lime juice
- 1/2 teaspoon sea salt
- 2 tablespoons toasted sunflower seeds
Rest the peppers on the grate of a gas stove. Turn the fire on medium and char the peppers, turning them with tongs, until evenly blackened and blistered, about 5 minutes.
(Alternatively, you can roast the peppers over a gas grill or under the broiler.)
Transfer the peppers to a bowl, cover with plastic wrap, and let steam. When cool enough to handle, rub off the charred skin and discard, along with the stems and seeds.
While the peppers cool, slice off a little from the top and bottom of each tomato to create flat surfaces. Cut the tomatoes in half. Scoop out the seeds and discard.
Transfer the peppers to a food processor, along with the avocado, cilantro, lime juice, and salt. Puree until very smooth.
Transfer the puree to a zipper-top plastic bag and snip a hole in one corner. Pipe the avocado mixture into the tomato halves. Top with the sunflower seeds and serve.
Nutritional analysis per serving (2 stuffed tomatoes)
calories 140 • fat 9 g • saturated fat 1.5 g • cholesterol 0 mg • fiber 4 g • protein 2 g • carbohydrates 12 g • sodium 300 mg