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Southwestern Tsimmes Stuffed in Anaheim Chiles

Servings 10


  • 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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