1/1 Photo of Chili-Stuffed Poblano Peppers
Serving Suggestion: Serve with corn bread and chunky salsa poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and dont touch your eyes
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- 1Preheat 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.
- 2Meanwhile, 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.
- 3Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
- 4Arrange 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.
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Nutritional Facts for Chili-Stuffed Poblano Peppers
Serving Size: 1 (283 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 359.3
- Calories from Fat 214
- Total Fat 23.7 g
- Saturated Fat 10.8 g
- Cholesterol 100.2 mg
- Sodium 739.0 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 0.6 g
- Sugars 3.3 g
- Protein 27.4 g
The following items or measurements are not included: