Winter Squash-Stuffed Roasted Poblano Peppers

Submitted by loveleesmile

"So good."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

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

directions

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).