Potato Stuffed Poblano Peppers #SP5

Recipe by Rita Potter
READY IN: 40mins
SERVES: 4
YIELD: 4 peices
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup Simply Potatoes® Shredded Hash Browns
  • 2
    poblano peppers
  • 34
    cup Kraft Mexican Style Finely Shredded Four Cheese
  • 12
  • 4
    tablespoons salsa
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DIRECTIONS

  • Preheat oven to 425 degrees Farnhieght.
  • Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
  • Cut the peppers in half lengthwise and clean out the seeds.
  • in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
  • Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
  • Fill the peppers with 1/2 cup of the potato mixture in each one.
  • sprinkle the remaining cheese equally over the top of the peppers.
  • After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!
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