Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 30 minutes |
Description
Completely versatile, these peppers are a hearty side or center of the meal paired with a salad.
Ingredients
- 1 1⁄2 c roasted and pureed winter squash
- 4 poblano peppers
- 2 T yellow cornmeal
- 1 T frozen pineapple juice concentrate
- 2 t melted butter
- 1 t ground cumin
- 1 t chopped fresh oregano
- 1⁄2 c all-purpose flour
- 1 large egg, lightly beaten
- 1⁄2 c monterey jack cheese
- 1⁄2 c plain dry breadcrumbs
- 1 T canola oil
- 1⁄4 c plain yogurt
Instructions
Roast the squash in a 400 degree oven for about 30 minutes. Puree in a food processor and set aside. Meanwhile, roast peppers by placing over a gas flame 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. 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.
Turn the oven down to 350 degrees. Mix the squash puree, cornmeal, pineapple juice concentrate, butter, cumin, oregano and salt in a large bowl until smooth. Carefully spoon about 1/3 cup squash filling into each pepper, followed by 2 tablespoons of cheese. Gently fold peppers closed.
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.
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 yogurt.