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1
Mix together ingredients and set-aside until ready to serve.
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2
Pre heat oven to 425 degrees.
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3
Toss poblano peppers with olive oil, salt and pepper and roast for about 15-20 minutes until exterior is softened and just beginning to brown. Set aside and cool.
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4
Drizzle butternut squash with olive oil, salt and pepper, and roast for 20 minutes until cooked through and lightly brown. Transfer to bowl.
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5
Mix together onion, pepper and tofu drizzle with olive oil salt and pepper and roast for about 15 minutes until lightly browned. Transfer to bowl with squash.
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6
Mix kale with olive oil, salt and pepper and roast for about 10 minutes until kale is wilted and lightly brown. Transfer to bowl with squash.
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7
When poblanos are cool, gently cut in half the long way, through the stem if possible, and remove seeds. Set aside.
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8
Add 2/3 of shredded cheese, green chili and sunflower seeds to bowl and mix together.
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9
With hands, stuff filling into halved peppers and delicately place in oven safe pan.
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10
Top each pepper with remaining cheese.
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11
Bake for 20-25 minutes, until cheese is melted and peppers heated through.
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12
Serve with a dollop of the cream and a spoonful of the Pico. Delicious with rice, beans and sweet plantains.
