CANNED POBLANO PEPPERS RECIPES RECIPES

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STUFFED POBLANO PEPPERS RECIPE - BETTYCROCKER.COM



Stuffed Poblano Peppers Recipe - BettyCrocker.com image

These aren’t the stuffed peppers you’ve always known, and yet, we’re sure you’ll love them. Poblano chiles are dark green, triangular in shape and sweeter in flavor than bell peppers. Stuffed full of the veggies, Cheddar cheese, chicken and beans that this recipe calls for, poblanos get even better! And better for you, thanks to smart swaps—beans in place of rice and chicken in place of ground beef—that cut calories. But don’t worry, less fat doesn’t mean less flavor in this case, as these get cooked in a sauce that’s zesty and easy to make—simply blend together an onion, Old El Paso™ chicken taco seasoning mix and Old El Paso™ enchilada sauce. Combining pantry staples with simple vegetables means this recipe is easy enough for a weeknight. So even if your standby recipe is our classic Stuffed Peppers , give this version a try, and you’ll see why we think there’s room for another stuffed pepper recipe in your repertoire!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 8

1 can (10 oz) Old El Paso™ red enchilada sauce
1/4 cup chopped onion
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 cup chopped cooked deli rotisserie chicken
1/2 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1/2 cup frozen, canned or fresh whole kernel corn
1 cup shredded Cheddar cheese (4 oz)
4 medium poblano chiles, halved lengthwise and seeded

Steps:

  • Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
  • In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
  • Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.

Nutrition Facts : Calories 270 , CarbohydrateContent 21 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 5 g, TransFatContent 0 g

CHILES RELLENOS (STUFFED PEPPERS) RECIPE | ALLRECIPES



Chiles Rellenos (Stuffed Peppers) Recipe | Allrecipes image

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

Provided by ADRIANSALAS

Categories     Mexican Recipes

Yield 4 stuffed peppers

Number Of Ingredients 10

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

Steps:

  • Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
  • While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
  • Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
  • Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
  • Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Nutrition Facts : Calories 808.1 calories, CarbohydrateContent 19.7 g, CholesterolContent 194.8 mg, FatContent 70.6 g, FiberContent 2.8 g, ProteinContent 25.4 g, SaturatedFatContent 13.9 g, SodiumContent 270.2 mg, SugarContent 3.7 g

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