Baked Avocado, Squash and Cheese Stuffed Peppers

This fresh fall dish is bound to become your new favorite.


6 poblano or large green chili peppers, washed and dried
½ teaspoon olive oil
½ cup onion, chopped
1 garlic clove, chopped
2 cups butternut squash, diced
½ cup vegetable broth
1 avocado, peeled, pitted, diced
1 cup cheese (Panela, Asadero, Chihuahua or Monterey Jack), coarsely shredded
juice of 1 lime
3 cups salsa


Preheat oven to 400° F

Turn oven to broil and broil peppers for 5-10 minutes until skin is blistered, turning them occasionally. Remove and set aside in a bowl covered with a plate or plastic wrap. Return oven to 400°F.

Peel and dice butternut squash. Chop onion, garlic and avocado. Set aside.

When cool enough to handle, peel the charred skin off the peppers. Slice them lengthwise on one side and carefully remove the seeds, keeping the stem intact. Place on a cutting board to dry.

Heat oil over medium high heat in a skillet. Sauté onion, garlic and butternut squash for 3 minutes. Add broth, reduce to medium heat and cover for 5 minutes until squash is al dente.

Warm salsa in a pot and set aside.

Spray a baking dish with oil spray. Mix together the butternut squash mixture, avocado and cheese and stuff each chili with 1/4 or 1/2 cup mixture and gently close them. Place in the baking dish, sprinkle lime juice on top, cover with foil.

Bake for 15-20 minutes at 400°F.

When ready to serve, pour ½ cup of the warm salsa each plate, and place the pepper on top.