Recipe: Stuffed Tomatoes With Poblano and Avocado

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There’s nothing better than inviting friends over to enjoy a walk or bike ride, followed by a snack featuring vegetables from your garden. But it doesn’t have to be summer and you don’t need a garden to enjoy this recipe. All you need is an appreciation for delicious, easy and satisfying whole foods!

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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

Directions

  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.

Nutrition information

Makes 4 servings

Per serving (2 stuffed tomatoes):
Calories 140
Fat 9g
Saturated fat 1.5g
Cholesterol 0mg
Fiber 4g
Protein 2g
Carbohydrates 12g
Sodium 300mg

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Recipe from Mark Hyman, MD

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Mark Hyman, MD

Mark Hyman, MD, is Director for the Cleveland Clinic Center for Functional Medicine, Chairman of the Institute for Functional Medicine and founder of The UltraWellness Center.
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