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