Stuffed Poblano Peppers
Satisfying enough for a dinner or even a big snack, stuffed poblano peppers add a little heat to your weekly menu and pack a whole bunch of protein.
Prep time:
Cook time:
Serves: 4
Calories per serving: 254
Ingredients:
Cook time:
Serves: 4
Calories per serving: 254
1/2 pound Italian turkey sausages links, casings removed
1/2 pound lean ground beef (90% lean)
1 package (8.8 ounces) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
1/2 cup shredded Mexican cheese blend
Minced fresh cilantro, optional
Directions:
Preheat the broiler. In a large skillet, saute the turkey and beef over medium heat until the meat is no longer pink, five to seven minutes. Break up any large chunks into smaller pieces. Drain the excess fat.
Cook the rice according to the instructions on the package. Stir the rice into the meat mixture.
Cut the peppers lengthwise in half and scrape out the seeds. Line a 15x10x1-inch baking pan with foil, then arrange the peppers cut side down. Broil 4 inches from heat until the skins blister, about five minutes. Using a pair of tongs, carefully flip the peppers.
Spoon the turkey mixture into the peppers. Top each pepper with enchilada sauce and sprinkle with plenty of cheese. Broil until the cheese is melted, one to two minutes longer. If desired, garnish with chopped cilantro.
Source: tasteofhome.com
Cook the rice according to the instructions on the package. Stir the rice into the meat mixture.
Cut the peppers lengthwise in half and scrape out the seeds. Line a 15x10x1-inch baking pan with foil, then arrange the peppers cut side down. Broil 4 inches from heat until the skins blister, about five minutes. Using a pair of tongs, carefully flip the peppers.
Spoon the turkey mixture into the peppers. Top each pepper with enchilada sauce and sprinkle with plenty of cheese. Broil until the cheese is melted, one to two minutes longer. If desired, garnish with chopped cilantro.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.