STUFFED POBLANO PEPPERS
- 10- Poblano Peppers
1 Lb Ground Beef (80/20)
2 T Olive Oil
2 t Garlic, minced
1 cup Onions, raw- chopped
1 cup Zucchini, raw chopped
1-10oz can Rotel Diced tomatoes & Green Chilis
8 oz Cream Cheese
2 cups Monterey Cheese, shredded- divided
2 t Chili powder
1 t Cumin powder
1/2 t Black Pepper
2 t Salt, divided
Directions
Preheat the oven to 425 F
1. Spray a 13"x9" baking
dish with cooking spray.
2. Heat a non-stick skillet over medium heat, and brown the ground beef. Season with 1 t. salt and the black pepper.
3. While the beef cooks, lay the peppers out in the baking dish, making sure to orient them so that they lay flat easily.
4. Using a pairing knife, cut the top 1/4 of the pepper off, leaving the stem in tack. Set the "cut tops" aside. Scoop out the ribs and seeds, and give it a rinse with water (just to be sure). Put all the peppers back into the dish. Dice the "cut tops" of the peppers.
5. Remove the cooked beef from the skillet, and drain.
6. Add the olive oil to the same skillet, and heat. Add the diced onions and cook 2-3 minutes. Add the minced garlic and cook an additional minute.
7. Add the zucchini, rotel tomatoes and leftover diced poblano pepper to the onion mixture. Saute over medium heat for 4-5 minutes.
8. Reduce heat to low and add the cream cheese. Stir until melted and thoroughly combined.
9. Add the chili powder, cumin, and the remaining salt. Stir until combined.
10. Add the drained ground beef back to the veggie mixture. Stir until combined.
11. Add 1 cup of the cheese, and mix thoroughly.
12. Spoon the mixture into each of the hollowed out peppers. Top each pepper with the remaining cheese.
13. Cover the baking dish with foil and back for 25 minutes covered, and an additional 5 minutes uncovered.
Serving Size: Makes 6 Peppers
Number of Servings: 10; 6.8 g. carbs
*www.sparkpeople.com*
1. Spray a 13"x9" baking
dish with cooking spray.2. Heat a non-stick skillet over medium heat, and brown the ground beef. Season with 1 t. salt and the black pepper.
3. While the beef cooks, lay the peppers out in the baking dish, making sure to orient them so that they lay flat easily.
4. Using a pairing knife, cut the top 1/4 of the pepper off, leaving the stem in tack. Set the "cut tops" aside. Scoop out the ribs and seeds, and give it a rinse with water (just to be sure). Put all the peppers back into the dish. Dice the "cut tops" of the peppers.
5. Remove the cooked beef from the skillet, and drain.
6. Add the olive oil to the same skillet, and heat. Add the diced onions and cook 2-3 minutes. Add the minced garlic and cook an additional minute.
7. Add the zucchini, rotel tomatoes and leftover diced poblano pepper to the onion mixture. Saute over medium heat for 4-5 minutes.
8. Reduce heat to low and add the cream cheese. Stir until melted and thoroughly combined.
9. Add the chili powder, cumin, and the remaining salt. Stir until combined.
10. Add the drained ground beef back to the veggie mixture. Stir until combined.
11. Add 1 cup of the cheese, and mix thoroughly.
12. Spoon the mixture into each of the hollowed out peppers. Top each pepper with the remaining cheese.
13. Cover the baking dish with foil and back for 25 minutes covered, and an additional 5 minutes uncovered.
Serving Size: Makes 6 Peppers
Number of Servings: 10; 6.8 g. carbs
*www.sparkpeople.com*
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