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| General Category : Main Course |
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| Food Group : Eggs, Vegetables, Cheese/Other Dairy |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Bake |
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Chiles rellenos, a Mexican specialty of fried, cheese-stuffed poblano peppers, are the inspiration for this lighter dish. Here Cubanelle, bell or poblano peppers are stuffed with a rich, smooth and soft cheese mixture, then baked quickly in a tomato sauce that gives a nod in its spicing to Mexican flavours.
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Ingredients
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4 Cubanelle, green poblano or bell peppers |
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1-1/4 cups (300 mL) shredded extra-old Cheddar cheese |
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1 cup (250 mL) ricotta cheese, drained |
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1/3 cup (75 mL) crème fraîche or sour cream, or 1/4 cup/60 mL whipping cream |
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2 egg yolks |
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Pinch each nutmeg and salt |
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2 tbsp (30 mL) olive oil |
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1 small onion, minced |
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2 cloves garlic, pressed or minced |
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3/4 tsp (4 mL) ground cumin |
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1/4 tsp (1 mL) ground cinnamon |
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1/4 tsp (1 mL) black pepper |
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Pinch ground cloves |
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1-1/2 cups (375 mL) puréed peeled seeded tomatoes or canned ground tomatoes |
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3/4 tsp (4 mL) dried oregano |
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1/2 tsp (2 mL) salt |
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Pinch granulated sugar |
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1/2 cup (125 mL) vegetable or chicken stock |
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Preparation
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Char whole peppers, on grill or under broiler, until skin is blackened; place in bowl, cover and let cool. Leaving stem intact, peel; slit side and scoop out seeds. In bowl, thoroughly mix Cheddar and ricotta cheeses, crème fraîche, egg yolks, nutmeg and salt. Set aside.
In saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, 4 to 5 minutes. Add cumin, cinnamon, pepper and cloves; fry, stirring, for 1 minute. Add tomatoes, oregano, salt and sugar, bring to boil. Reduce heat to low and simmer, covered, until thickened, about 10 minutes. Stir in stock; scrape into baking dish large enough to loosely accommodate peppers. Dividing cheese mixture evenly, stuff peppers; lay, slit side down, in dish. Bake in 400°F/200°C oven until hot and bubbly and peppers are tender, 20 to 25 minutes.
Makes 4 servings.
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Nutritional information
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Per serving: about 483 cal, 21 g pro, 36 g total fat (18 g sat. fat), 22 g carb, 4 g fibre, 196 mg chol, 721 mg sodium. % RDI: 41% calcium, 26% iron, 37% vit A, 160% vit C, 26% folate.
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Source
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Homemakers Magazine: September 2007
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