Stuffed Poblanos Recipe
Summary
Cooking Time20 MinDifficulty LevelEasy
Ingredients
| Poblano peppers | 10 Large | |
| Pinto beans package | 1 | |
| 1 cup frozen whole-kernel corn, thawed | ||
| Monterey jack cheese | 1 Cup (16 tbs) | |
| Taco seasoning mix | 1 Tablespoon | |
| Crushed tomatoes | 1 Can (10oz), undrained | |
| Salt | 1 To taste | |
Directions
Cut a lengthwise strip from each pepper.
Remove and discard seeds from peppers.
Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use.
Cook peppers in boiling water to cover 5 minutes; drain and set aside.
Cook bean mix according to package directions, omitting fat and seasoning packet.
Combine chopped pepper, bean mix, corn, and next 3 ingredients.
Spoon evenly into peppers; place peppers in a 13- x 9- x 2-inch baking dish.
Add hot water to dish to a depth of 1/4 inch.
Bake at 350° for 20 minutes or until thoroughly heated.
Position knife blade in food processor bowl; add salsa.
Process until smooth.
Spoon salsa onto plates; top with peppers.
Remove and discard seeds from peppers.
Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use.
Cook peppers in boiling water to cover 5 minutes; drain and set aside.
Cook bean mix according to package directions, omitting fat and seasoning packet.
Combine chopped pepper, bean mix, corn, and next 3 ingredients.
Spoon evenly into peppers; place peppers in a 13- x 9- x 2-inch baking dish.
Add hot water to dish to a depth of 1/4 inch.
Bake at 350° for 20 minutes or until thoroughly heated.
Position knife blade in food processor bowl; add salsa.
Process until smooth.
Spoon salsa onto plates; top with peppers.
Chef
