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Squash-Stuffed Roasted Poblano Peppers

Fall 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.4 (11 votes)

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.



READER'S COMMENT:
"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,...
Squash-Stuffed Roasted Poblano Peppers

4 Reviews for Squash-Stuffed Roasted Poblano Peppers

08/29/2014
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.

Comments
05/03/2011
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.

Comments
02/05/2011
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 :-(

Cheesy
Comments
02/06/2010
Anonymous

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!!!

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