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Easy Stuffed Poblanos

My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon
Recommended
13 Chicken Sheet Pan Dinners
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  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 pound Italian turkey sausage links, casings removed
  • 1/2 pound lean ground beef (90% lean)
  • 1 package (8.8 ounces) ready-to-serve Spanish rice
  • 4 large poblano peppers
  • 1 cup enchilada sauce
  • 1/2 cup shredded Mexican cheese blend
  • Minced fresh cilantro, optional

Directions

  • Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain.
  • Prepare rice according to package directions. Add rice to meat mixture.
  • Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers.
  • Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Test Kitchen tips
  • Prepared Spanish rice adds so much flavor with so little effort! If you have leftover Spanish rice, use about 2 cups cooked rice for the filling.
  • Bell peppers would also work in this recipe.
    • Nutrition Facts
    2 stuffed pepper halves: 312 calories, 13g fat (4g saturated fat), 63mg cholesterol, 1039mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.

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