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).