Recipe courtesy of EatingWell.com

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.
  • Level: Advanced
  • Total: 2 hr 15 min
  • Prep: 1 hr 10 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 1/2 cups Pureed Roasted 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

Directions

  1. Make Pureed Roasted Winter Squash. If using frozen squash, cook according to package directions.
  2. 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.
  3. Mix the squash puree, cornmeal, pineapple juice concentrate, butter, cumin, oregano and salt in a large bowl until smooth.
  4. 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.
  5. Carefully spoon about 1/3 cup squash filling into each pepper, followed by 2 tablespoons queso blanco (or Monterey Jack). Gently fold peppers closed.
  6. 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.
  7. 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).
  8. TipLook 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 noteQueso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.