Chili Stuffed Poblano/Anaheim Peppers

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"The recipe cuts in half with no problem, generous servings. Lovely & spicy. I usually up the chili flakes but then I love spice. When I make this recipe I usually use 2 Anaheim peppers (2 servings) instead of poblano This recipe is from Taste of Home by Lorrie Grabcynski. I have made some changes - the recipe was originally for BBQ I do it in the oven and stove top. The original recipe. broiled the peppers until they blistered I don't. I like them with some crunch."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (379.9 g)
  • Calories 415.3
  • Total Fat - 26 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 112.2 mg
  • Sodium - 1238.3 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 4.7 g
  • Sugars - 9.5 g
  • Protein - 33.2 g
  • Calcium - 492 mg
  • Iron - 2.9 mg
  • Vitamin C - 167.1 mg
  • Thiamin - 0.2 mg

Step 1

In a skillet cook the turkey breaking up any lumps until it is no longer pink,apprx 7 minutes

Step 2

Add the chili to the pan and 1/2 cup cheese, the chopped green onions, chili flakes, and chopped tomato

Step 3

Mix well & heat through, 3 minutes

Step 4

Pre-heat the oven to 400f

Step 5

Cut the peppers lengthwise, remove seeds & membrane

Step 6

Place the peppers, cut side up on an oven proof tray and stuff them with the turkey/chili mixture

Step 7

Sprinkle on the remaining cheese

Step 8

Place in oven and bake for apprx. 20 minutes or until they are heated through and the cheese has melted

Step 9

Serve

Tips & Variations


No special items needed.

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