- 3/4 pound pitted prunes
- 6 medium peeled carrots, cut in chunks
- 3 medium sweet potatoes (about 2 pounds), 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
- 12 green or red Anaheim chilies
- Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
- Cover and bake in a preheated 250-degree 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-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.
- 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 tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
- 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.