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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Chili-Stuffed Poblano Peppers
Prep and Cook Time: 26 minutes
Yield: Makes 4 servings
Ingredients:
1
pound 90% lean ground beef
4
large poblano peppers*
1
can (15 ounces) chili-seasoned beans
1
can (14-1/2 ounces) chili-style chunky tomatoes, undrained
1
tablespoon Mexican (adobo) seasoning
2/3
cup shredded Mexican cheese blend or Monterey Jack cheese
Preparation:
1.
Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
2.
Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside.
3.
Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
4.
Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.
Serving Suggestion
Serve with corn bread and chunky salsa.
Nutritional Information:
| Serving Size: | |
| Sodium | 1448 mg |
| Protein | 40 g |
| Fiber | 2 g |
| Carbohydrate | 47 g |
| Cholesterol | 87 mg |
| Total Fat | 22 g |
| Calories | 546 |
Dietary Exchange:
| Fat | 2-1/2 |
| Meat | 3-1/2 |
| Vegetable | 3 |
| Starch | 2 |
This recipe appears in:
Mexican
