Chili Stuffed Poblano Peppers |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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Serve with corn bread and chunky salsa. Ingredients:
1 pound lean ground beef |
4 large poblano peppers |
1 can (15 ounces) chili seasoned beans |
1 can (14 1/2) chili style chucky tomatoes, undrained |
1 tablespoon mexican (adobo) seasoning |
2/3 cup shredded mexican cheese blend or montery jack cheese |
Directions:
1. Preheat broiler. Bring 2 quarts water to a boil in a 3 qt. saucepan
2. Cook ground beef in large nonstick skillet over medium high heat 5 to 6 minutes or until no longer pink.
3. While meat is cooking, 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; drain upside down on plate. Repeat with remaining 4 halves. Set aside.
4. Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium high heat 5 minutes or until mixture thickens slightly.
5. Arrange peppers, cut side up, in 13 x 9 inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minutes or until cheese is melted. Serve immediately.
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