Recipe - Stuffed Poblanos With Pumpkinseed Sauce

Vegetable cooking spray
One half cup Chopped onion
One half cup Diced red bell pepper
1 Clove garlic, minced
One half pound Freshly ground raw turkey
breast
1 teaspoon Ground cumin
One fourth teaspoon Salt
One fourth teaspoon Ground red pepper
1 One half cup Cooked longgrain rice
3 ounce Fresh poblanos, (6)
1 One half ounce Shredded sharp cheddar
cheese, (6 tablespoons)

PUMPKINSEED SAUCE
One fourth cup Unsalted pumpkinseed kernels
2 tablespoon Chopped onion
1 tablespoon Chopped jalapeno
1 tablespoon Water
2 Sprigs fresh cilantro
One fourth teaspoon Sugar
1/8 teaspoon Black pepper
1 Clove garlic, peeled
18 ounce Tomatillos, (1 can) drained

Coat a large nonstick skillet with cooking spray, and place over medium
heat until hot. Add onion, bell pepper, and garlic; saute 5 minutes or
until tender. Add turkey and next 3 ingredients, and cook until turkey is
browned, stirring to crumble. Remove from heat, and stir in rice.

Cut a lengthwise slit in each chile; discard seeds, leaving stem intact.
Cook chiles in boiling water to cover 2 minutes; drain and let cool.

Spoon about 2/3 cup rice mixture into each chile. Place stuffed chiles on a
baking sheet coated with cooking spray, and lightly coat chiles with
cooking spray.

Bake at 350 degrees for 15 minutes. Top each chile with 1 tablespoon
cheese, and bake an additional 5 minutes. Yield: 6 servings (serving size:
1 stuffed chile and One fourth cup sauce).

INSTRUCTIONS FOR PUMPKINSEED SAUCE: Place pumpkinseed kernels in a small
skillet; cook over medium heat 5 minutes or until lightly browned, stirring
constantly.

Place pumpkinseed kernels in a food processor, process until finely ground.
Add chopped onion and remaining ingredients, and process until smooth.

Pour mixture into small saucepan, and place over low heat; cook 3 minutes
or until thoroughly heated, stirring frequently. Yield; 1One half cups (serving
size:
One fourth cup).

Per serving: 275 Calories; 8g Fat (27% calories from fat); 11g Protein; 40g
Carbohydrate; 37mg Cholesterol; 176mg Sodium

Serving Ideas : Serve with Pumpkinseed Sauce.

Recipe by: Cooking Light, October 1994, page 74

Posted to MCRecipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.