Squash-Stuffed Roasted Poblano Peppers Recipe

Looking for an easy Squash-Stuffed Roasted Poblano Peppers recipe? Learn how to make Squash-Stuffed Roasted Poblano Peppers using healthy ingredients.


Submitted by hotgirloc

Makes 4 servings



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.

Recipe Ingredients for Squash-Stuffed Roasted Poblano Peppers

1 1/2 cups Winter Squash, pureed(recipe follows) or frozen pureed squash
4 poblano peppers,
2 tablespoons yellow cornmeal
1 tablespoon pineapple juice, frozen concentrate, thawed
2 teaspoons butter, melted
1 teaspoon cumin, ground
1 tsp dried oregano
1 tsp salt
1/2 cup reduced fat monterey jack cheese, grated
1/2 cup all-purpose flour
1 large egg, lightly beaten
1/2 cup breadcrumbs
1 tablespoon canola oil
1/4 cup reduced-fat sour cream, or low-fat plain yogurt

Recipe Directions for Squash-Stuffed Roasted Poblano Peppers

  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 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.

  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).

Categories

Side Dish

Nutrition Facts
Serving Size 184.4g
Amount Per Serving
Calories
284
Calories from Fat
96
% Daily Value*
Total Fat
10.7g
16%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
819mg
34%
Potassium
464mg
13%
Total Carbohydrates
37.0g
12%
Dietary Fiber
3.0g
12%
Sugars
4.8g
Protein
11.6g
Vitamin A 21% Vitamin C 193%
Calcium 20% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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