Southwestern Tsimmes Stuffed in Anaheim Chiles
- 12 oz pitted prunes
- 6 med carrots peeled and diced
- 3 med sweet potatoes (about 2 lbs.) peeled and diced
- 6 tbsp honey
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp Salt
- 1 tbsp fresh lemon juice
- ¼ cup orange juice
- 1 ½ tsp chopped cilantro
- 12 green or red Anaheim chile
- pareve margarine for greasing the pan
- Preheat the oven to 250 F.
- Combine all the ingredients except the chiles in greased 3 quart baking dish. Cover and bake, stirring occasionally, until vegetables are soft but not mushy, 3-4 hours. Let cool.
- Dice the mixture to facilitate stuffing into chiles. This can be prepared a day ahead.
- Roast the chiles over a flame or in the broiler until skin turns black and appears charred and bubbly. Keep turning them so that they do not overcook. Place them in a brown paper sack to cool. Under cold running water, peel the burnt skin off by rubbing with your fingers.
- With a sharp knife, make a slit from the bottom of the stem to the point of each chile.
- Gently peel out the seeds and rinse the inside of the chile.
- Pat each chile dry and stuff with chopped tsimmes so the chile is slightly overstuffed, causing the slit to open, exposing the filling.
- Bake in a preheated 350 F oven for 10 to 15 minutes.
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