Recipe - Potato-Stuffed Anaheim Chilies

8 Fresh Anaheim chile peppers
1 One half cup Mashed potatoes; warmed
Salt and freshly ground
black pepper; to taste
2 tablespoon Olive oil
1 md Onion
Halved and cut or sliced up lengthwise
1 teaspoon Peeled grated fresh
gingerroot
One half teaspoon Turmeric
One half teaspoon Ground coriander
One fourth teaspoon Ground cumin
One fourth teaspoon Ground cloves
1 cup Halfandhalf

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 halfandhalf. 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@ix.netcom.com on Apr 24, 1999.

Recipe by: Vegetarian Times Magazine, November 1997, page 70

Converted by MM_Buster v2.0l.