Squash-Stuffed Roasted Poblano Peppers

Squash-Stuffed Roasted Poblano Peppers

4 Reviews
From: EatingWell Magazine, Fall 2003

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.

Ingredients 4 servings

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  • 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
  • 1/4 cup reduced-fat sour cream, or low-fat plain yogurt

Preparation

  • Active

  • Ready In

  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°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).
  • Make Ahead Tip: Make squash puree up to 2 days ahead or prepare recipe through step 5; cover and refrigerate for up to 2 days.
  • 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.
  • Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 314 calories; 12 g fat(5 g sat); 5 g fiber; 42 g carbohydrates; 11 g protein; 64 mcg folate; 67 mg cholesterol; 4 g sugars; 3577 IU vitamin A; 30 mg vitamin C; 165 mg calcium; 3 mg iron; 465 mg sodium; 326 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 2 vegetable, 1 lean protein, 2 fat

Reviews 4

August 29, 2014
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By: Tofu Kitty
YUM These peppers were a huge success. Subbing a little canned pineapple juice for the concentrate is all I did differently, as that is what I had on hand. I didn't have any problems with the breading falling off, as one commenter mentioned below. That might be attributed to the oil in the pan not being hot enough before adding the peppers. An easy way to tell if it's hot enough is to flick a droplet of water onto the pan and see if it sizzles. I will definitely make this again and experiment a little by adding some chopped chipotle peppers into the butternut squash puree along with some lime juice.
May 03, 2011
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By: cook from sc
Great recipe! I had never roasted peppers before so I tried it in the oven and it was very simple. I did use the center rack and next time I think I would place the peppers closer to the heat. I could not find pineapple juice concentrate but had pineapple ice cream topping and added that to the squash. It worked well. I also did not fry these but instead stuffed with only the squash and then covered with pepperjack cheese and baked covered for about 20 minutes then uncoveded for a bit to brown the cheese. I will definately make these again in some form now that I know how easy roasting peppers is.
February 05, 2011
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By: EatingWell User
Not worth your time normally i agree with time required to prepare a dish from eating well; however this took me 2 times longer and was not worth it. the bread crumbs won't stick and it was overall unremarkable. i want my afternoon back :-( Pros: Cheesy Cons: unremarkable
February 06, 2010
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By: EatingWell User
Originally saw this on Food Networks website, but could not find it there! This is the 3rd time making it. WONDERFUL!!!! I didn't have the pineapple concentrate...first time used a little lemon juice, ...second time used OJ, this time, fresh pineapple juiced...all worked beautifully. Not spicey but full of deep flavor...yum-a-licious! FIVE STARS!!!