Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut squash stuffing. Accompanied by corn tortillas or rice and beans, this makes a special vegetarian entree. Most of the preparation can be done in advance and the recipe can easily be doubled. Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes.
From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004)
Yield: 4 servings
Active Time: 1 hour 10 minutes
Total Time: 2 1/4 hours (including roasting squash)
Ingredients
- 1 1/2 cups Pureed Winter Squash, (recipe follows) or frozen pureed squash
- 4 poblano peppers, (see Tip)
- 2 tablespoons yellow cornmeal
- 1 tablespoon frozen pineapple juice concentrate, thawed
- 2 teaspoons butter, melted
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried
- 1/2 teaspoon salt, or to taste
- 1/2 cup crumbled queso blanco, (see Ingredient note) or grated Monterey Jack
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup plain dry breadcrumbs
- 1 tablespoon canola oil
- 1/4 cup reduced-fat sour cream, or low-fat plain yogurt
Preparation
- Make Pureed Winter Squash. If using frozen squash, cook according to package directions.
- Meanwhile, roast peppers: Place over a gas flame and roast, turning as needed, until blackened on all sides, 2 to 3 minutes. (Alternatively, broil peppers on a baking sheet, turning from time to time, until blackened on all sides, 4 to 8 minutes.) Transfer to a paper bag and seal or place in a medium bowl and cover with plastic wrap. Let stand 10 minutes.
- Mix the squash puree, cornmeal, pineapple juice concentrate, butter, cumin, oregano and salt in a large bowl until smooth.
- Peel the peppers and rinse. A few blackened specks left on them will be fine. Make a long incision down one side of each pepper. Gently pry peppers open, then scoop out seeds and membranes, taking care not to tear the soft skin.
- Carefully spoon about 1/3 cup squash filling into each pepper, followed by 2 tablespoons queso blanco (or Monterey Jack). Gently fold peppers closed.
- Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. Place flour, egg and breadcrumbs in 3 separate shallow dishes. Dredge each pepper in flour, roll in egg, then coat with breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add the peppers and cook until lightly browned all over, 4 to 6 minutes. Transfer to the prepared baking sheet.
- Bake the peppers until the cheese has melted and the filling is hot, about 20 minutes. Let cool for 5 minutes. Serve with a dollop of sour cream (or yogurt).
- Make Ahead Tip: Make squash puree up to 2 days ahead or prepare recipe through Step 5; cover and refrigerate for up to 2 days.
- Tip: Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes.
- Ingredient Note: Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.
Nutrition Per serving:
305 calories; 12 g fat (5 g sat, 4 g mono); 74 mg cholesterol; 39 g carbohydrates; 11 g protein; 4 g fiber; 457 mg sodium; 307 mg potassium.
Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (50% dv), Folate (20% dv), Fiber (16% dv), Calcium (15% dv).
2 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 2 vegetable, 1 lean protein, 2 fat