STUFFED POBLANO PEPPERS WITH RANCHERO SAUCE

STUFFED POBLANO PEPPERS WITH RANCHERO SAUCE image

Number Of Ingredients 13

Roast and peel 2-4 peppers
Stuffing:
Smart ground, 1 pkg
Yellow onion
Garlic
Olive oil
Cumin
Chili powder
Corn
Zucchini
Mexican cheese
Stuff and bake at 350 25-30 min.
Also, can be stuffed with rice mixture with cheese instead of meat substitute.

Steps:

Ranchero Sauce: really good, like Blanco Cafe In sauce pan, 1 can tomato sauce 1 Roma tomato rough cut Garlic minced - 4 cloves Cilantro Onion - ½ yellow sliced in ½ rings One bird pepper, seeded 1 tsp chili powder salt to taste. (I added the rest of the corn left over from above also) Heat and simmer until all flavors mixed and veggies are soft. Add water to keep at right consistency. Heat and pour over top Serve over quinoa or rice, with black beans or roasted vegetable. Black beans: 2 cans garlic powder and salt, cumin, chili powder from NM, and cilantro Spanish rice: 1-2 pks yellow rice w/seasoning and 1 pk taco seasoning