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.