Stuffed Poblano Pepper Christmas Trees
Poblano peppers are part of many Mexican dishes. Usually, poblano peppers are roasted to bring out their flavor. They are spicy, but not as spicy as other peppers like habanero and serrano peppers. Sometimes they are hot and sometimes they are not; you won’t find out until you eat them. If you are up for this surprise, I invite you to taste this version of chiles rellenos.
Prep: 20 mins
Cook: 40 mins
Yield: 6 servings
Ingredients
Ingredients
- 6 poblano peppers
- Mashed potatoes
- Pomegranate seeds for decoration (optional)
Avocado salsa
- 7 tomatillos, quartered
- 1 ½ avocado, diced
- 10 sprigs of fresh cilantro, roughly chopped
- 3 green onion, white and green parts, roughly chopped
- 1 jalapeño, diced (optional)
- Salt and pepper to taste
Soy sour cream
- 1 pack silken tofu
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp nutritional yeast
- 1-2 garlic cloves, crushed
- 1 Tbsp apple cider vinegar
- Juice from one lemon
- Salt and pepper to taste
Instructions
Instructions
- 1. Preheat oven to 400 degrees F. Wash the poblanos and place them on a baking sheet. Roast them for approximately 30 minutes (flip as needed) until charred on all sides. Transfer them to a covered bowland let them steam for 20 minutes.
- 2. For the avocado salsa, add all the ingredients to a blender and blend until smooth. Set aside.
- 3. For the soy sour cream, blend all the ingredients until smooth. Set aside.
- 4. Clean the poblano peppers by rubbing the skin off with your fingers under running water. Carefully make a cut on one side and remove the seeds and veins. Leave the stem. Pat dry with paper towels.
- 5. Stuff peppers with mashed potatoes.
- 6. Place the stuffed peppers on a platter. Bathe the peppers with the avocado salsa and decorate with the soy sour cream and pomegranate seeds right before serving.
Cooking Tips
Cooking Tips
- 1. You can roast peppers directly over an open gas flame or electric stove.
- 2. If you don’t want the spiciness, use Anaheim peppers.
- 3. If you are in a hurry, roast the peppers under the oven broiler until blackened and blistered, about 5 minutes.
- 4. Use gloves to clean the roasted peppers. If you don't have gloves, make sure you clean your hands right away after cleaning the peppers and don't touch your face.
- 5. Be careful not to roast the poblano peppers too much. If you do, the skin will get too thin and will break easily.
- 6. Try to decorate right before you serve them so the decoration will be pretty when served.
- 7. You can serve this dish cold or warm.
You Might Also Like
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits