Sunday, April 11, 2010

Poblano Chili Stuffed with Pumpkin

Another successful attempt using some of our 2009 Jack-o-Lanterns.

Serves 2




Stuff:

2 large roasted poblano chili peppers (see Roasted Chili)

With a mixture of:

1 c fresh (or fresh frozen) pumpkin puree
1/4 c dried cranberries
1/4 t cumin (or more to taste)
1/8 t cinnamon

Place stuffed peppers on a non-stick surface and bake at 400 degrees 10-20 minutes (longer if chilies and stuffing are at room temperature to start, shorter if the filling is still warm). About 5 minutes before the peppers are done, on top of each place:

2/3 - 1 oz of goat cheese

Continue cooking until the cheese is soft and slightly browned.

Top with Firey Pumpkin Seeds (optional).

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