Winter Squash-Stuffed Roasted Poblano Peppers |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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So good. Ingredients:
1 1/2 cups pureed roasted winter squash (recipe follows) or 1 1/2 cups frozen pureed squash |
4 poblano peppers |
2 tablespoons yellow cornmeal |
1 tablespoon frozen pineapple concentrate, thawed |
2 teaspoons butter, melted |
1 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/2 teaspoon salt (to taste) |
1/2 cup crumbled queso blanco or 1/2 cup grated monterey jack cheese |
1/2 cup all-purpose flour |
1 large egg, lightly beaten |
1/2 cup plain breadcrumbs |
1 tablespoon canola oil |
1/4 cup reduced-fat sour cream or 1/4 cup low-fat plain yogurt |
Directions:
1. Make Pureed 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).
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