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1.
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Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
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2.
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Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours.
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Let cool.
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3.
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Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies.
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This can be prepared a day ahead.
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4.
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Place the chilies on a cookie sheet in a preheated 450-degree oven.
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Roast for about 20 minutes, turning occasionally, or until the skin is black.
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Remove to a plastic or paper bag and leave until cool.
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Peel off the skin.
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5.
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With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
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6.
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Gently scrape out the seeds and rinse the inside of the chili.
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7.
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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.
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8.
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Bake in a preheated 350-degree oven for 10 to 15 minutes.
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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.
