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.
- 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.
Serve with corn bread and chunky salsa.
|Total Fat||22 g|
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