Stuffed Poblano Bake

Name: Stuffed Poblano Peppers
Prep time: 25 mins
Cook time: 30-45 mins
Yield: 10
Cuisine: Mexican
Ingredients: 1 - 2 lb your favorite WG meat; thawed 1 package Vigo Authenic Mexican Rice; cooked 1 TBSP olive oil or canola oil 2 tsp salt 1/2 tsp cracked black pepper 1 small yellow onion; diced 3 cloves garlic; minced 2 TBSP tomato paste 1-2 TBSP chopped chipotle pepper in adobo; or more depending on heat preference 1 tsp dried oregano 1 cup salsa 2 cups Mexican blend shredded cheese; divided 5 poblano peppers; cut in half vertically

Prep Time:

25 mins

Cook Time:

30-45 mins

Ingredients

1 – 2 lb your favorite WG meat, thawed
1 package Vigo Authenic Mexican Rice, cooked
1 TBSP olive oil or canola oil
2 tsp salt
1/2 tsp cracked black pepper
1 small yellow onion, diced
3 cloves garlic, minced
2 TBSP tomato paste
1-2 TBSP chopped chipotle pepper in adobo, or more depending on heat preference
1 tsp dried oregano
1 cup salsa
2 cups Mexican blend shredded cheese, divided
5 poblano peppers, cut in half vertically

Directions

Cook rice according to package directions. Set aside.
Heat oil in a skillet over medium high heat; add onion and garlic, saute for 2 minutes.
Add thawed meat and stir; add tomato paste, chipotle, and oregano; cook 1-2 minutes. Stir in rice, salsa, salt, and pepper then remove from heat. Stir in 1 cup of shredded cheese.
Preheat oven to 400 degrees. Arrange pepper halves in large roasting pan and fill each evenly with beef blend, packing tightly. Sprinkle with additional cheese.
Cover with foil and bake for 30-45 minutes.

Yummy

More Tasty Recipes