Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Winter Squash-Stuffed Roasted Poblano Peppers Recipe
    Lost? Site Map

    Winter Squash-Stuffed Roasted Poblano Peppers

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    loveleesmile's Note:

    So good.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make Pureed Winter Squash. If using frozen squash, cook according to package directions.
    2. 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. 3
      Mix the squash puree, cornmeal, pineapple juice concentrate, butter, cumin, oregano and salt in a large bowl until smooth.
    4. 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. 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. 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. 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).

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Winter Squash-Stuffed Roasted Poblano Peppers

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 283.3
     
    Calories from Fat 99
    35%
    Total Fat 11.0 g
    16%
    Saturated Fat 3.3 g
    16%
    Cholesterol 63.8 mg
    21%
    Sodium 438.4 mg
    18%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 5.7 g
    23%
    Sugars 3.9 g
    15%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    queso blanco

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites