WHAT CAN I MAKE WITH POBLANO PEPPERS RECIPES
CHILI-STUFFED POBLANO PEPPERS RECIPE: HOW TO MAKE IT
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts : Calories 496 calories, FatContent 30g fat (11g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 913mg sodium, CarbohydrateContent 17g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 40g protein.
STUFFED POBLANO PEPPERS RECIPE - BETTYCROCKER.COM
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
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
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I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot.
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Calories 292 kcal per serving
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