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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 403.0
  • Total Fat: 20.9 g
  • Cholesterol: 22.2 mg
  • Sodium: 455.1 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 8.2 g
  • Protein: 15.8 g

View full nutritional breakdown of Mexican stuffed Poblanos calories by ingredient
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Mexican stuffed Poblanos

Submitted by: KEVINKELLY

Introduction

This is a filling meal with lots of flavor and I love taking the leftovers for lunch the next day. I hope you enjoy it! This is a filling meal with lots of flavor and I love taking the leftovers for lunch the next day. I hope you enjoy it!
Number of Servings: 4

Ingredients

    1/2 cup Pine Nuts
    1 Jalapeno Pepper stemmed and halved seeds removed
    2 cloves of Garlic
    14.5 oz can of stewed tomatoes
    1/4 cup of water
    2 tbs Chili Powder
    1/2 cup Brown Rice
    3/4 cup Sweet Corn
    2 Italian tomatoes chopped
    1/2 med onion diced
    2 egg whites
    4 Poblano peppers
    3/4 cup of reduced fat shredded cheese

Directions

Preheat the oven to 400. Put the the pine nuts in a small baking dish for about 8 minutes to lightly toast while the oven heats.
Combine the jalapeno pepper, garlic, stewed tomatoes with juice, water and 1 TBS plus 2 tsp of the chili powder in a food processor and process to a medium corse texture. Pour into the bottom of a 9x13inch pan.
Mix the rice,corn,tomatoes, onion, egg whites , toasted nuts and the rest of the chili powder in a medium bowl.
Halve the poblano peppers lenghtwise and remove the stem and seeds spoon in about 1/2 cup of stuffing into each pepper and set peppers in the baking dish.
Cover with foil and bake 40 - 45min until peppers are tender.Remove foil and sprinkle peppers with cheese bake another 5 -8 min uncovered and serve with sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user KEVINKELLY.






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