Easy Stuffed Poblanos

TAKES: 25 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

My part­ner adores th­ese saucy stuffed pep­pers—and I love how quickly they come to­gether. I like to serve them topped with low-fat sour cream and our fa­vorite salsa on the side. —Jean Erhardt, Port­land, OR

¹₂ lb. Ital­ian turkey sausage links, cas­ings re­moved

¹₂ lb. lean ground beef (90% lean) 1 pkg. (8.8 oz.) ready-toserve Span­ish rice

4 large poblano pep­pers

1 cup en­chi­lada sauce

¹₂ cup shred­ded Mex­i­can cheese blend

Minced fresh cilantro, op­tional 1. Pre­heat broiler.

2. In a large skil­let, cook turkey and beef over medium heat un­til no longer pink, 5-7 min­utes, break­ing meat into crum­bles; drain.

3. Pre­pare rice ac­cord­ing to pack­age di­rec­tions. Add rice to meat mix­ture.

4. Cut pep­pers length­wise in half; re­move seeds. Place on a foil-lined 15x10x1-in. bak­ing pan, cut side down. Broil 4 in. from heat un­til skins blis­ter, about 5 min­utes. With tongs, turn pep­pers.

5. Fill with turkey mix­ture; top with en­chi­lada sauce and sprin­kle with cheese. Broil 1-2 min­utes longer or un­til cheese is melted. If de­sired, top with cilantro.

2 PEP­PER HALVES 312 cal., 13g fat (4g sat. fat), 63mg chol., 1039mg sod., 27g carb. (5g sug­ars, 2g fiber), 22g pro.

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