squash stuffed poblano peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of squash stuffed poblano peppers calories by ingredient


from eatingwell.com from eatingwell.com
Number of Servings: 4


    1 1/2 cups Pureed 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


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.