Chili-Stuffed Poblano Peppers
Browse the recipe Chili-Stuffed Poblano Peppers
Chili-Stuffed Poblano Peppers
Prep and Cook Time 26 minutes
YIELD Makes 4 servings
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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:
- 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.
- 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.
- Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
- 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.
This recipe appears in:
Mexican
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 |