What's This?
Serving size 4
Total Time


1 ½ cup pureed winter squash (recipe follows) or frozen pureed squash4 poblano peppers (see tip)2 Tbsp yellow cornmeal1 Tbsp frozen pineapple juice concentrate, thawed2 Tbsp butter, melted1 tsp ground cumin1 tsp chopped fresh oregano or 1/4 teaspoon dried½ tsp salt, or to taste½ cup crumbled queso blanco (see ingredient note) or grated Monterey Jack½ cup all-purpose flour1 large egg, lightly beaten½ cup reduced-fat sour cream or low-fat plain yogurt1 Tbsp canola oil¼ cup reduced-fat sour cream


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).


Tip: Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes.

Ingredient Note: Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.


Related Recipe: Pureed Roasted Winter Squash

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 305
  • Calories from fat 108
  • Total Fat 12gm 18%
  • Saturated Fat 5gm 25%
  • Monounsaturated Fat 4gm
  • Sodium 457mg 19%
  • Total Carbohydrates 39gm 13%
  • Fiber 4gm 16%
  • Protein 11gm
  • Cholesterol 74mg 25%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Healthy, Low Calorie, Low Carb, Vegetarian, Vegetable, Mexican, Southwestern, Fall, Winter

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