Stuffed poblano chili peppers Freebies
Prep and Cook Time: 26 minutes
Makes 4 servings  
 

INGREDIENTS
1 lb ground beef
4 large poblano peppers
1 can chili-seasoned beans 15oz
1can chunky chili-style tomatoes, undrained
1 tablespoon Mexican (adobo) seasoning or
2/3 cup shredded Mexican cheese blend
 
 
 
 
PREPARATION
Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink. While you’re waiting for the water to boil, cut poblano in half lengthwise; remove stems and seeds
 
In food processor, with knife blade attached, blend toasted walnuts, garlic, and bread until finely ground. Add chicken broth and remaining ingredients (except paprika for garnish), and blend until combined. Cover and refrigerate until ready to serve. Pour on top of the stuff poblano and sprinkle with paprika for garnish before serving.
 
and place the four poblano halves into boiling water; cook 3 minutes or until peppers are bright green and slightly softened. Remove and drain peppers upside down on plate. Repeat with remaining 4 halves. Set aside the poblano peppers. Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly. Arrange poblano peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among the poblano peppers; top with cheese. Broil 7 inches from heat until cheese is melted. Serve immediately       
 
Sodium 1448 mg, Fat 22g, 546 Calories.
 
Tip: Poblanos  peppers(mild green with a sturdy flesh that's perfect for stuffing) are available in many supermarkets. But if you can't find them, try small green bell instead. I use poblanos because they have a great flavor, and are a little spicy. But the great thing about stuffed peppers is that if you begin with a good pepper, you can stuff it with just about anything for a fabulous dish.
 
You may want to top your stuffed poblano with a walnut sauce:
 
INGREDIENTS:
2 cups walnuts, toasted
1 small garlic clove
3 slices firm white bread, torn into large pieces
1 cup chicken broth
1/3 cup reduced-fat sour cream
¾ teaspoon salt
½ teaspoon paprika
1/8 teaspoon ground red pepper (cayenne)