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3/4 pound pitted prunes
Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
Cover and bake in a preheated 250°F oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.
Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.
Place the chilies on a cookie sheet in a preheated 450°F oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic bag or paper bag and leave until cool. Peel off the skin.
With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
Gently scrape out the seeds and rinse the inside of the chili.
Pat each chili dry and stuff with chopped tzimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
Bake in a preheated 350°F oven for 10-15 minutes.
Posted by Raquel Schnitzer
Nutritional Info Per Serving: N/A
6 medium peeled carrot, cut into chunks
3 medium sweet potato or yam, peeled and diced
6 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup orange juice
2 tablespoons chopped fresh coriander (cilantro)
12 Anaheim chili peppers