Pumpkin Chile RellenosSubmitted by: V-RON_CAN
IntroductionSomewhere in between my Guiltless Chile Rellenos and Hungry Girl Pumpkin Enchiladas. Somewhere in between my Guiltless Chile Rellenos and Hungry Girl Pumpkin Enchiladas.
1 cup canned pumpkin
.5 tbsp cumin
.5 tsp chile powder
1 small onion, diced
6 large banana peppers or medium pasilla peppers
1 small can (1.75 cups) La Victoria Green Enchilada Sauce
1 Light String Cheese (or 1 oz of light mozzerella cheese)
WEAR RUBBER GLOVES FOR THIS PART IF YOU HAVE SENSITIVE SKIN: Cut cap off each pepper and carefully slice about half way down each pepper with small knife. pull out the insides of the pepper (including seeds!) and discard. Try not to break the pepper. Okay, you can take the gloves off...
Using about .25 cup of mixture for each, fill the peppers with the pumpkin mixture. Arrange stuffed peppers in a medium glass baking dish and cover with enchilada sauce. Tear up string cheese (or grate real cheese) and scatter over the top of the dish.
Bake at 350 degrees for about 20 minutes. Makes hearty 2 servings (3 peppers each).
Number of Servings: 2
Recipe submitted by SparkPeople user V-RON_CAN.