squash stuffed poblano peppers
- Number of Servings: 4
Ingredients
1 1/2 cups Pureed Winter Squash, (recipe follows) or frozen pureed squash4 poblano peppers, (see Tip)2 tablespoons yellow cornmeal1 tablespoon frozen pineapple juice concentrate, thawed2 teaspoons butter, melted1 teaspoon ground cumin1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried1/2 teaspoon salt, or to taste1/2 cup crumbled queso blanco, (see Ingredient note) or grated Monterey Jack1/2 cup all-purpose flour1 large egg, lightly beaten1/2 cup plain dry breadcrumbs1 tablespoon canola oil
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.
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user NIKKIPAL.
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.
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user NIKKIPAL.
Nutritional Info Amount Per Serving
- Calories: 289.9
- Total Fat: 11.4 g
- Cholesterol: 60.8 mg
- Sodium: 250.0 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 2.5 g
- Protein: 8.9 g
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