| Serves 6 |
| Poblano peppers are readily available in the West and Southwest. Elsewhere, look for them in specialty-food stores and Latin groceries. |
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| | | | for the filling | | 2 |  | teaspoons canola oil | | | | | 3/4 | | cup minced yellow onion | | | | | 1 | | teaspoon minced garlic | | | | | 1 | | cup long-grain brown rice | | | | | 1 1/2 | | tablespoons chili powder, or less to taste | | | | | 2 3/4 | | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat | | | | | 1 | | teaspoon salt | | | | | 1 1/3 | | cups peeled, seeded, diced acorn squash(about 3/4 pound) | | | | | 1 | | medium tomato, peeled, seeded, and cut into 1/4-inch dice | | | | | for the chili sauce | | 1 | | teaspoon canola oil | | | | | 1/2 | | cup diced yellow onion | | | | | 1 | | tablespoon minced garlic | | | | | 1 | | teaspoon ground cumin | | | | | 1 | | teaspoon dried oregano | | | | | 1 | | fourteen-ounce can whole peeled plum tomatoes, drained and coarsely chopped | | | | | 1/4 | | cup chili powder | | | | | 1 | | teaspoon salt | | | | | 1 1/2 | | tablespoons fresh lime juice | | | | | for the peppers | | 6 | | medium (about 1 pound) fresh poblano peppers | | | | | 1 | | tablespoon coarsely chopped cilantro | | | | | 1. To make the filling, combine oil, onions, garlic, and rice in a medium saucepan over medium heat. Cook until onions are browned, 10 to 12 minutes. Mix in chili powder, and cook for 1 minute more. | | | | | 2. Meanwhile, bring stock and salt to a simmer over medium heat. Add stock to rice, cover, and reduce heat to medium low. Cook for 25 to 30 minutes. Stir in acorn squash; add diced tomato without stirring. Cover, and cook 8 to 10 minutes more. Remove from heat, and let stand to steam for 5 minutes. | | | | | 3. To make the chili sauce, heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, oregano, tomatoes, chili powder, salt, lime juice, and 1 cup water. Bring to a boil, and simmer for 5 to 8 minutes. Let cool slightly. Puree in a food processor or blender, and return to saucepan. If sauce is too thick, add a small amount of water. | | | | | 4. Roast peppers over a gas flame or under a broiler until blackened, being careful not to break off stems. Place in a paper bag to cool. When cool enough to handle, peel peppers. Make a slit in the side of each from top to bottom. Wearing a rubber glove, scrape out the seeds. Stuff peppers with rice mixture. | | | | | 5. Heat oven to 375°. Place 1/4 cup chili sauce in the bottom of a 9-by-13-inch glass baking dish, and arrange stuffed peppers, cut sides up, on top. Cover with foil, and bake for 10 minutes. Garnish with cilantro, and serve with warm chili sauce. | | | | | | Per serving: 217 calories, 5 g fat, 1 mg cholesterol, 40 g carbohydrate, 886 mg sodium, 7 g protein, 4 g dietary fiber.
WW Points: 4
Cal: 217 ; Fat: 5 ; Fiber: 4 |
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