Stuffed Poblano Peppers

Name: Stuffed Poblano Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 1/2 pound Italian turkey sausage links, casings removed; 1/2 pound lean ground beef (90% lean); 1 package (8.8 ounces) ready-to-serve Spanish rice; 4 large poblano peppers; 1 cup enchilada sauce; 1/2 cup shredded Mexican cheese blend; Minced fresh cilantro, optional

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Test Kitchen Approved

Satisfying enough for a dinner or even a big snack, stuffed poblano peppers add a little heat to your weekly menu and pack a whole bunch of protein.

Ingredients

1/2 pound Italian turkey sausage links, casings removed
1/2 pound lean ground beef (90% lean)
1 package (8.8 ounces) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
1/2 cup shredded Mexican cheese blend
Minced fresh cilantro, optional

Directions

Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking meat 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, carefully 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

2 stuffed pepper halves: 312 calories, 13g fat (4g saturated fat), 63mg cholesterol, 1039mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.

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

Recipe Creator