Easy Stuffed Poblanos
TAKES: 25 min. MAKES: 4 servings
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.