Posted on: Wednesday, November 3, 2004

RECIPE DOCTOR
Try meatless Thanksgiving delight

By Elaine Magee

I know, I know, Thanksgiving is all about the turkey. But in case you want something a little different — something without meat, for example — here's an entree to fit the holiday bill.

It calls for soft goat cheese, which is blended with sauteed portabello mushrooms, reduced-fat jack cheese, fresh herbs and shallots for a flavorful filling. If you aren't crazy about goat cheese, you can substitute some part-skim ricotta cheese.

We are using a minimum of canola oil and olive oil to brown the peppers and saute the mushrooms. To keep the dish light, the roasted red pepper sauce contains a little bit of olive oil (to brown the peppers) and some low-fat milk to help blend the sauce.

I couldn't believe how low in calories this dish was. It's only 150 calories per stuffed pepper!

The chilies can be assembled one day before baking. If you want to skip making the red pepper sauce, you can usually find similar ready-made sauce at specialty markets.

STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE

• 8 large poblano or pasilla chilies (about 3 ounces each)
• 2 teaspoons canola oil (olive oil can be substituted)
• 2 1/2 cups chopped portabello mushrooms
• 1 1/2 teaspoons minced garlic
• 2/3 cup soft, fresh goat cheese (about 4 ounces)
• 2/3 cup shredded reduced-fat Monterey jack cheese
• 1/3 cup finely chopped red bell pepper
• 3 tablespoons finely chopped shallot
• 3 tablespoons finely chopped fresh cilantro
• 3 tablespoons finely chopped fresh basil
• Freshly ground pepper to taste
• Salt to taste
• Roasted red pepper sauce (see recipe below)

Char chilies over gas flame or in broiler until blackened on both sides (about 3 minutes per side). Enclose in a paper bag for 10 minutes. Peel, slit open along 1 side and remove seeds.

Heat 2 teaspoons canola oil in large, nonstick frying pan over medium-high heat. Add chopped mushrooms and saute for about 3 minutes. Add garlic and continue to saute for 2-3 minutes (mushrooms should be nicely brown in some spots).

In a large bowl, mix mushroom mixture with goat cheese, jack cheese, finely chopped red bell pepper, shallots, cilantro and basil to the bowl. Season to taste with pepper and salt.

Fill chilies evenly with the mushroom-cheese mixture, pulling up sides of the chilies to enclose the filling. Place stuffed chilies on a baking sheet.

Heat oven to 350 degrees. Bake chilies uncovered until chilies are heated through and cheese is melted (15-20 minutes). Top with roasted red pepper sauce. Garnish with basil or cilantro leaves.

ROASTED RED PEPPER SAUCE

• 4 sweet red peppers
• 4 teaspoons olive oil
• 1 cup low-fat milk
• 1 tablespoon minced garlic
• Pepper, to taste
• Salt, to taste

Turn on broiler. Remove seeds and cut peppers into strips. Lay strip, skin side down, on a nonstick baking sheet. Brush tops with 2 teaspoons olive oil. Broil until tops are nicely brown. Flip strips over and brush with remaining olive oil. Broil until nicely brown. Let strips cool slightly.

In a food processor, puree pepper strips with milk and garlic. Add pepper and salt to taste. Pour sauce into a medium, nonstick saucepan. Cover and cook over medium heat until hot.

Reduce heat to low and keep warm until needed (not more than about 20 minutes).

Makes 8 servings.

• Per serving: 151 calories, 8 g protein, 12 g carbohydrate, 8.5 g fat (3.7 g saturated fat, 3.6 g monounsaturated fat, .8 g polyunsaturated fat), 12 mg cholesterol, 3 g fiber, 120 mg sodium (not including salt to taste). Calories from fat: 50 percent. Omega-3 fatty acids .3 g. Omega-6 fatty acids .5 g. Weight Watchers POINTS 3.

Reach Elaine Magee at www.recipedoctor.com. Distributed by Knight Ridder News Service.