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Stuffed Poblanos

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Ingredients
  Poblano peppers 10 Large
  Pinto beans and rice mix 7 1⁄2 Ounce (1 Package)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
  Shredded low fat monterey jack cheese 4 Ounce (1 Cup)
  Taco seasoning mix 1 Tablespoon
  Salt free tomatoes 15 Ounce, crushed (1 Can, Undrained)
  No salt added mild salsa 15 Ounce (1 Jar)
Directions

Cut a lengthwise strip from each pepper.
Remove and discard seeds from peppers.
Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use.
Cook peppers in boiling water to cover 5 minutes; drain and set aside.
Cook bean mix according to package directions, omitting fat and seasoning packet.
Combine chopped pepper, bean mix, corn, and next 3 ingredients.
Spoon evenly into peppers; place peppers in a 13- x 9- x 2-inch baking dish.
Add hot water to dish to a depth of 1/4 inch.
Bake at 350° for 20 minutes or until thoroughly heated.
Position knife blade in food processor bowl; add salsa.
Process until smooth.
Spoon salsa onto plates; top with peppers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Cook Time: 
20 Minutes

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