This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.
Recipe information
Yield
Yield: 10 to 12 servings (P)
Ingredients
Preparation
Step 1
1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
Step 2
2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.
Step 3
3. 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.
Step 4
4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.
Step 5
5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
Step 6
6. Gently scrape out the seeds and rinse the inside of the chili.
Step 7
7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
Step 8
8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.
