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Squash-Stuffed Roasted Poblano Peppers

Source: © EatingWell Magazine
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Active Time:  1 Hour 10 Minutes
Total Time:  2 Hours 15 Minutes
  4 servings
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.

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.
RECIPE INGREDIENTS
1 1/2 cups  Pureed Winter squash (see recipe link above)
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


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.
Other necessary recipes:
Pureed Roasted Winter Squash
Squash-Stuffed Roasted Poblano Peppers Recipe at Cooking.com
DIRECTIONS
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).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Comfort: Stuffed Peppers
 Hearty Squash Sides
 Cheese-Stuffed Mains
Nutrition Facts per Serving
Yield:   4 servings
Calories: 305
Fat. Total: 12g
Protein: 11g
Carbohydrates, Total: 39g
Fat, Saturated: 5g
Fiber: 4g
Cholesterol: 74mg
Sodium: 457mg
% Cal. from Fat: 35%
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