Poblano Stuffed Tomatoes

INGREDIENTS

• 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

Preparation

1. 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.)

2. 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.

3. 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.

4. Transfer the peppers to a food processor, along with the avocado, cilantro, lime juice, and salt. Puree until very smooth.

5. 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.