Stuffed Poblano Chilies with Garlic Mashed Potatoes

Ready in 1 hour

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Ingredients

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1/4 c Fat-free sour cream; or soy
2 Baking potatoes; peeled and
1 Head garlic; Peeled and left whole
4 lg Poblano chilies; roasted, seeded and peeled; (see
1/2 c reduced-fat cheddar; Grated OR soy cheese
salt and pepper; to taste

Original recipe makes 4

Servings  

Preparation

MAKES 4 SERVINGS LACTO/VEGAN Dont be scared by the amount of garlic called for in this recipe. Once the garlic is boiled with the potatoes, the flavor becomes much more subdued, although I still wouldnt recommend it for a first date. Place potatoes and garlic in medium saucepan and cover with cold water. Bring to a boil over medium-high heat, cooking until potatoes are tender, about 20 minutes. Drain potatoes; mash with potato masher. Stir in sour cream and half of cheese. Season with salt and pepper. Cool. Preheat oven to 350 degrees. Fill each chili with potato mixture and place seam side up on lightly oiled baking sheet. Sprinkle with remaining cheese. Bake chilies until very hot, about 15 minutes. If desired, garnish with red and yellow bell pepper strips and serve with salsa. Makes 4 servings. NOTE: When working with fresh chilies, avoid getting chili juice from cut surfaces on your hands by wearing kitchen gloves or slipping plastic baggies over your hands. Also avoid touching your face, especially the eyes, nose and mouth, as the juices can cause an unpleasant burning sensation. To roast a chili, skewer the chili on a long-handled fork and cook it over a gas or electric burner or grill, or cook it under the broiler on a baking sheet. Cook until the skin is charred black on all sides, turning it frequently. Place the chili in a brown paper bag and close the bag. Let the bag sit on the kitchen counter until the chili is cool enough to handle and the skin is loosened. Remove chili from bag and peel off the blackened skin. Split the chili down side and carefully remove the seeds. PER SERVING: 225 CAL.; 10G PROT.; 1G TOTAL FAT (0 SAT. FAT); 47G CARB.; 0 CHOL.; 127MG SOD.; 6G FIBER. LACTO/VEGAN By Kathleen on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 49

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