Perfect Meal Time Menu: Mexican Stuffed Peppers
The Poblano pepper is one of my favorites, because it is flavorful and spicy. You don't get the overwhelming taste of the pepper that spoils the added ingredients and it is mild enough for any palate.
Which leads me to my next culinary venture—Mexican Stuffed Peppers.
- 6 large Poblano Peppers
- 3 Roma tomatos, diced
- 2 jalapenos, diced
- 1 small sweet onion, diced
- 1 clove garlic, minced
- 3 links of chorizo sausage
- 1 pound very lean ground beef
- 2 cups mexican melthing cheese, shredded (monteray jack will also work)
- Salt and pepper to taste
How to Prepare
- Preheat Oven to 350 degrees.
- Remove Chorizo sausage from it's casing.
- In a large skillet over medium high heat, add onion, sausage, and ground beef.
- Just before the meat is completely browned, add tomatoes, jalepenos, and garlic.
- Finish browing, making sure you do not over cook and burn the garlic.
- Add salt and pepper to taste.
- Cut a circle around the stem of each Pablano pepper.
- Once cut, pull the stem out making sure toremove all the seeds.
- After all peppers are hallowed out, place cut side up in an oven safe dish.
- Spoon mixture in peppers, without packing tightly.
- Once peppers are filled, place in preheated oven and bake 45 minutes.
- Take out of oven and cover with shredded cheese.
- Place back into oven and finish cooking for 15 more minutes or until the cheese is bubbling and starting to brown.
This recipe will have you looking at peppers a whole different way. Plus it is budget friendly way to get a healthy and nutrient packed meal. I suggest serving with some brown rice and black beans.By Krissy Stark, cooking enthusiast who shares her recipes with a baby clothes boutique to provide for the parenting community.
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