Recipe

Chili Stuffed Poblano Peppers Recipe

Add Step-by-Step Photos	Dixiediner / All my dishes 1 year, 9 months ago Serve with corn bread and chunky salsa. Prep:15m Cook:1m Servings:4	Dixiediner
	beef

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Ingredients

1 pound lean ground beef

4 large poblano peppers

1 can (15 ounces) chili seasoned beans

1 can (14 1/2) chili style chucky tomatoes, undrained

1 tablespoon Mexican (Adobo) seasoning

2/3 cup shredded Mexican cheese blend or Montery Jack Cheese

Directions

Preheat broiler. Bring 2 quarts water to a boil in a 3 qt. saucepan

Cook ground beef in large nonstick skillet over medium high heat 5 to 6 minutes or until no longer pink.

While meat is cooking, cut peppers, in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove; drain upside down on plate. Repeat with remaining 4 halves. Set aside.

Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium high heat 5 minutes or until mixture thickens slightly.

Arrange peppers, cut side up, in 13 x 9 inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minutes or until cheese is melted. Serve immediately.

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