Chili Stuffed Poblano Peppers
- Number of Servings: 8
Ingredients
4 poblano peppers1 15 oz. can black beans14 oz. crushed tomatoes (half a large can)1 20 oz. package lean ground sirloin1 packet low sodium taco seasoning2/3 cup chihuahua cheese or monterey jack1/2 cup light sour cream
1. Preheat broiler. Bring 2 quarts water to a boil in 3-quart pot. Meanwhile, cook ground beef in large skillet over medium-high heat 8 or 9 minutes or until no longer pink.
2. Cut peppers in half lengthwise; remove stems and seeds. Add pepper halves to boiling water; cook 6 minutes or until bright green and softened. Remove and pat dry (wait until the cool down a bit).
3. Drain ground beef and add beans, tomatoes and taco seasoning. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
4. Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil for 1 minute or until cheese is melted. Top with a dollop of light sour cream and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user HEYREBEKAH.
2. Cut peppers in half lengthwise; remove stems and seeds. Add pepper halves to boiling water; cook 6 minutes or until bright green and softened. Remove and pat dry (wait until the cool down a bit).
3. Drain ground beef and add beans, tomatoes and taco seasoning. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
4. Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil for 1 minute or until cheese is melted. Top with a dollop of light sour cream and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user HEYREBEKAH.
Nutritional Info Amount Per Serving
- Calories: 287.7
- Total Fat: 11.7 g
- Cholesterol: 54.6 mg
- Sodium: 379.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 5.7 g
- Protein: 23.5 g
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