Chili-Stuffed Poblano Peppers

· 1 pound lean ground turkey (93% lean)
· 1 can (15 ounces) chili without beans
· 1/4 teaspoon salt
· 1-1/2 cups shredded Mexican cheese blend, divided
· 1 medium tomato, finely chopped
· 4 green onions, chopped
· 4 large poblano peppers
· 1 tablespoon olive oil

Chili-Stuffed Poblano Peppers

1.    Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.
2.   Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.
3.   With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 stuffed pepper halves: 496 calories, 30g fat (11g saturated fat), 134mg cholesterol, 913mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 40g protein.

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