STUFFED POBLANO PEPPERS
This recipe for stuffed poblano peppers is tender pasilla chiles filled with a mixture of ground beef, rice, black beans and vegetables, then topped with cheese and baked. A hearty Mexican style meal that's sure to get rave reviews!
Provided by Sara Welch
Categories Main
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
- Bake the peppers for 10-15 minutes or until softened.
- Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
- Add the garlic and cook for 30 seconds.
- Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
- Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
- Divide the meat mixture evenly between the peppers. Top with remaining cheese.
- Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.
Nutrition Facts : Calories 347 kcal, Carbohydrate 33 g, Protein 19 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 646 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
STUFFED POBLANO PEPPERS
Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!
Provided by Amy Nash
Categories Dinner
Time 37m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
- While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
- Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
- Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
- Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.
Nutrition Facts : ServingSize 4 g, Calories 567 kcal, Carbohydrate 41 g, Protein 43 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 108 mg, Sodium 906 mg, Fiber 8 g, Sugar 4 g
EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., 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. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
SOUTHWEST STUFFED POBLANO PEPPERS
Easy, baked Southwest Stuffed Poblano Peppers with ground beef (or turkey!) and rice are packed with bold, savory flavors and topped with cheese to make the BEST healthy stuffed peppers you'll ever taste!
Provided by Tiffany
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
- Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
- Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.
Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Protein 16 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 39 mg, Sodium 143 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PHILLY CHEESE STEAK-STUFFED BELL PEPPERS
Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.
Provided by Alyshia Wesley
Categories Everyday Cooking
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
- Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
- Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
- Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
- Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 11.1 g, Cholesterol 47.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 734.5 mg, Sugar 4.9 g
CHEESE-STUFFED FLANK STEAK
This pretty rolled steak never fails to impress. Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.
Nutrition Facts :
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