Yield: 8 servings
|8||Fresh Anaheim chile peppers|
|1½ cup||Mashed potatoes; warmed|
|Salt and freshly ground black pepper; to taste|
|2 tablespoons||Olive oil|
|Halved and sliced lengthwise|
|1 teaspoon||Peeled grated fresh ginger-root|
|½ teaspoon||Ground coriander|
|¼ teaspoon||Ground cumin|
|¼ teaspoon||Ground cloves|
8 SERVINGS LACTO
If you can't find fresh Anaheim chile peppers, you can use any long pepper instead. Serve this dish with your favorite Mexican or grilled foods.
Slit chilies lengthwise, leaving stems intact and discard seeds. Season mashed potatoes with salt and pepper. Stuff each chile with a generous portion of potatoes.
In large, heavy skillet, heat oil over medium heat. Add stuffed chilies, onion, ginger and turmeric. Cook, stirring occasionally, until chilies start to brown, about 6 minutes. Add spices and half-and-half. Bring to a boil. Reduce heat, cover and simmer until sauce is thick and chilies are tender, 8 to 10 minutes. Transfer chilies and sauce to serving dish. Serve hot.
PER SERVING: 124 CAL.; 3G PROT.; 7G TOTAL FAT (3G SAT FAT); 13G CARB; 12 MG CHOL.; 134MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 70 Converted by MM_Buster v2.0l.