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Stuffed Poblano Peppers with Pumpkin Chile Cream Sauce

by Permanent Posies on November 21, 2011

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I had a half of a can of pumpkin leftover the other day and rather than freeze it for later, I decided to create a savory dish with it.  I also had two poblano peppers that I intended to stuff and make a lighter version of a Chile Relleno.  So, I decided to combine the two.  It was such a success that I just had to share it..and highly recommend it.

First, let me comment on the peppers.  I roasted them over an open flame gas stove burner and my griddle.  I started the browning on my griddle but it wasn’t blackening them fast enough, so I held one over the flame and let the griddle work on the other..switching back and forth with them.  I have never done this before because the skin just doesn’t bother me and it is a hassle.  But everyone else blackens the skin of the poblano and removes it, so I decided to try it.  If I were to go to the trouble again, I would do it over an outside grill with a high flame to give it an added smoky flavor.  Otherwise, I would just bake it longer and I think it would be fine.

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Anyway, after they are blackened, put them in a paper sack for about 30 minutes and then the skin will come right off.  Well…under the faucet.  Ok…well..almost right off.

Second, while my griddle was hot, I cooked my chicken breast.  It was a huge chicken breast (6 oz).  I guess you could use leftover turkey.

Third, I slit my pepper lengthwise, keeping the stem intact and took out the seeds.

Now you are ready.  Here is the recipe.

STUFFED POBLANO PEPPERS WITH PUMPKIN CHILE CREAM SAUCE  (In the words of Tom Petty…Oh, my, my…)
2 servings and each is about 350 calories.  For less, leave off the pecans.

6 oz grilled, baked or sautéed chicken (or leftover turkey)
Sprinkling of garlic powder and any Southwestern seasoning or Cajun seasoning for the chicken
2 poblano peppers
4 oz fat free cream cheese
1/4 cup chopped pecans (optional)

Sauce:

1/2 med onion, chopped
1 tsp olive oil
1/2 can pumpkin
1/4 cup Red Chile Sauce ( I used the one I bought in Santa Fe but for a good recipe go here)
1 cup chicken broth (I used 2 boullion cubes in a cup of water)
2 garlic pods
2 tbsp sour cream ( or more for a creamier sauce)

Soften the cream cheese and mix it with the pecans.  After you follow the directions above to remove the skin and seeds of the peppers, stuff half the cream cheese mixture inside each of the peppers.  Place 3 oz of chicken on top of the cream cheese mixture in each pepper.  I put my peppers in a loaf pan(my very seasoned Pampered Chef one) so that when I added the sauce, the peppers were covered with it.

For the sauce, sauté the onions in the olive oil until they are tender.  Add the pumpkin, chicken broth and red chili sauce to the onions and mix until smooth.  Press in the garlic pods.  If you don’t have a garlic press, just mince it…or just used bought minced garlic.

Let the sauce simmer until it thickens…maybe 15 minutes.  Add the sour cream and remove it from the burner.  Pour over the stuffed peppers.

Bake in the oven at 350 degrees for 40 minutes.  This makes enough sauce to cover both the pepper and a side of rice or mashed potatoes.  You will want to eat every last drop of it.

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Welcome to Tuesday’s Tasty Tidbits and guest blogging with Grocery Shop for Free.  Dian, over at Grocery Shop for Free, is still hosting my recipes each week.  Make sure you go check out her website for freebies and great deals.

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Here is the printable version:

Stuffed Poblano Peppers with Pumpkin Chile Cream Sauce
Print
Recipe type: Entree
Author: Susan Root Merritt (PermanentPosies.com)
Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hour 25 mins
Serves: 2
This was a little time consuming but worth it. Each pepper is about 350 calories.
Ingredients
  • 6 oz grilled, baked or sautéed chicken (or leftover turkey)
  • Sprinkling of garlic powder and any Southwestern seasoning or Cajun seasoning for the chicken
  • 2 poblano peppers
  • 4 oz fat free cream cheese
  • 1/4 cup chopped pecans (optional)
  • Sauce:
  • 1/2 med onion, chopped
  • 1 tsp olive oil
  • 1/2 can pumpkin
  • 1/4 cup Red Chile Sauce
  • 1 cup chicken broth (I used 2 boullion cubes in a cup of water)
  • 2 garlic pods
  • 2 tbsp sour cream ( or more for a creamier sauce)
Instructions
  1. Blacken the peppers over an open flame or under the broiler. Place them in a paper sack afterwards for about 30 minutes.
  2. Remove the skin by scraping off the loosened, blackened skin, running under the water for assistance.
  3. Soften the cream cheese and mix it with the pecans. After you follow the directions above to remove the skin and seeds of the peppers, stuff half the cream cheese mixture inside each of the peppers. Place 3 oz of chicken on top of the cream cheese mixture in each pepper. I put my peppers in a loaf pan, so that when I added the sauce, the peppers were covered with it.
  4. For the sauce, sauté the onions in the olive oil until they are tender. Add the pumpkin, chicken broth and red chili sauce to the onions and mix until smooth. Press in the garlic pods. If you don’t have a garlic press, just mince it…or just use bought minced garlic.
  5. Let the sauce simmer until it thickens…maybe 10-15 minutes. Add the sour cream and remove it from the burner.
  6. Pour over the stuffed peppers.
  7. Bake in the oven at 350 degrees for 40 minutes. This makes enough sauce to cover both the pepper and a side of rice or mashed potatoes.
  8. You will want to eat every last drop of it.
WordPress Recipe Plugin and Microformatting by EasyRecipe

{ 26 comments… read them below or add one }

Miz Helen November 22, 2011 at 7:26 AM

Your Stuffed Poblano’s look delicious, what a great idea. Thanks for hosting today and my very best wishes to you and your family for a blessed Thanksgiving!
Miz Helen

Susan Osborne November 22, 2011 at 7:43 AM

This Polano recipe looks amazing. I may have it attempt it (never made anything with Polano’s before!)…thank you. Happy Thanksgiving!

Michelle November 22, 2011 at 9:07 AM

Oh my wow! This is beautiful. How did yo know I have a weakness for roasted & stuffed peppers?! Thanks for linking with See Ya In the Gumbo–I’m happy to be introduced to this dish!

And thank you for hosting.

Patty November 22, 2011 at 9:20 AM

Thanks for hosting! I’ve added the Chicken Parmesan Bake.

Claudia November 22, 2011 at 3:57 PM

These stuffed peppers do sound fabulous. I usually don’t fuss with the blackening business, but it does make them more tender.

jim November 22, 2011 at 6:43 PM

Do you have any ideas on making a vegetarian version of this. I have the pobalanos and the pumpkin. just wondering…

Amy November 22, 2011 at 8:23 PM

This looks really good! I like pretty much anything pumpkin, so I’d definitely be game to try this out.

Kate November 23, 2011 at 2:00 PM

Those chiles look fantastic! Happy Thanksgiving!

KB November 25, 2011 at 10:11 PM

Those peppers look great. I don’t have a recipe to share this week. Thanks for sharing this with Simply Delish.

Miz Helen November 26, 2011 at 4:55 PM

Hope you are having a great holiday week end. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!
Miz Helen

Erin @ EKat's Kitchen November 26, 2011 at 6:29 PM

These look awesome! I just love stuffed peppers and I love the pumpkin chile sauce twist you’ve added! Thanks so much for linking these up to Friday Potluck this week! Adding these to my list to try :)

Kathy November 26, 2011 at 8:44 PM

Your blog is chock full of great recipes! I have enjoyed my visit!
I hope you have a great weekend,
Kathy

Swathi November 26, 2011 at 11:04 PM

Delicious stuffed poblano peppers I love them, on the top of it pumpkin chili cream sauce sounds perfect. Thanks for sharing with Hearth and soul blog hop.

BeColorful November 27, 2011 at 4:31 PM

sounds wonderful. I am a kitchen fail and I must admit I was a bit lost at the beginning because of my lack of knowledge when it comes to cooking but it really does sound good and with your great directions I may have to give it a whirl. Thanks for linking this up to Motivated Monday at BeColorful.
Pam

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