Ingredients for Chili Stuffed Poblano Peppers
- 1 lb ground beef
- Poblano Chiles
- 1 (15-ounce) can of beans (drained and rinsed)
- Mexican Style Tomatoes
- 1 tablespoon Mexican seasoning
- Mexican Blend Cheese
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How to Make Chili Stuffed Poblano Peppers
- Preheat your broiler.
- Bring 2 quarts of water to a boil in a 3-quart saucepan.
- While the water heats, cook 1 lb ground beef in a large nonstick skillet over medium-high heat for 5-6 minutes, or until no longer pink. Drain any excess grease.
- Meanwhile, carefully cut 8 poblano peppers in half lengthwise.
- Remove the stems and seeds from the peppers. Wear gloves to avoid skin irritation.
- Add 4 pepper halves to the boiling water.
- Cook for 3 minutes, or until bright green and slightly softened.
- Remove peppers and drain upside down on a plate. Repeat with the remaining 4 pepper halves.
- Set the blanched peppers aside.
- Add 1 (15-ounce) can of beans (drained and rinsed), 1 (15-ounce) can of diced tomatoes (undrained), and 1 tablespoon of Mexican seasoning to the cooked ground beef.
- Cook and stir over medium heat for 5 minutes, or until the mixture has slightly thickened.
- Arrange the pepper halves, cut side up, in a 13x9-inch baking dish.
- Evenly divide the chili mixture among the peppers.
- Top each pepper with 1/2 cup shredded cheddar cheese (or your preferred cheese).
- Broil 6 inches from the heat for 1 minute, or until the cheese is melted and bubbly.
- Let cool slightly before serving. Serve immediately with cornbread and chunky salsa.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
13g
Fat
54g
Carbs
3g
