Wash the peppers and roast them directly over the flame or on a griddle. Once well roasted, place them in a bag to sweat for about 5 minutes. After this, remove the skin and make an incision to remove the seeds. Set aside.

Make a cross cut on the tomatoes and place them in a pot with hot water to remove the skin. Add 1/4 of the onion as well. Once the tomato skins are removed, blend them thoroughly with the onion and garlic. Set aside.

Separately, slice the rest of the onion. Remove the stems and leaves from the squash blossoms. (You can do this by hand; it's simple and easy to do.)

Once prepared, wash thoroughly and drain. In a pan, sauté the sliced onion and after 1 minute, add the blossoms, season, mix for 4 minutes, and turn off the heat.

Stuff the peppers with cheese, blossoms, and more cheese, to taste...

In a saucepan, add the blended mixture or tomato puree (if not using fresh tomatoes) and season with salt or chicken bouillon powder and epazote. When it comes to a boil, add the peppers, lower the heat, cover, and let cook for 10 to 15 minutes.

Serve and enjoy!