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Chili-Stuffed Poblano Peppers

Chili-Stuffed Poblano Peppers

Chili-Stuffed Poblano Peppers

Prep and Cook Time 26 minutes


Makes 4 servings


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

*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  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

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

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