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Stuffed Poblano Peppers  (Not yet rated)

Poblanos stuff with sausage, rice beans and cheese. Goes great with sour cream and salsa.

Cal: 632 Fat: 34g Carbs: 55g Protein: 28g Fiber: 9g
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Original recipe serves 6

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 6 large Poblano peppers
  • 1 pound sausage ; spicy
  • 1 cup white rice ; hot, cooked
  • 1 cup black beans ; cooked or canned, drained
  • 1 1/2 cups cheddar cheese ; shredded. Or use a Mexican cheese blend
  • In My Kitchen


  • You will also need: grill, baking sheet

    Directions

    Cook sausage in a large nonstick skillet over medium high heat for 10 minutes, stirring often, until crumbly and no longer pink. Drain and set aside. Grill peppers over medium-high heat for 5 minutes on each side or until the skins char. Cool slightly and place in a large sealed plastic bag. Let stand for 5 minutes to loosen the skin. Remove the charred skin. Cut a 3 inch slit lengthwise into each pepper, leaving tops intact. Remove the seeds and set peppers aside. In a large bowl, combine rice, beans, cheese and sausage. Spoon mixture evenly into each pepper. Arrange peppers on a baking sheet lined with aluminum foil. Grill, covered, for 5 minutes over medium-high heat or until filling is heated and cheese is melted.

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