Recipe Background
Let's kick your dinnertime up about 10 notches! These Stuffed Poblanos bring the heat and satisfaction! These poblano boats are packed full of fluffy Spanish rice, yummy turkey sausage, and juicy beef all soaked in a spicy enchilada sauce. There're plenty of melted cheese to make you quite happy, too. They're easy, rather healthy, and just plain scrumptious. No other dinner can ever compare to these Stuffed Poblanos! They're just that exciting!
Let's kick your dinnertime up about 10 notches! These Stuffed Poblanos bring the heat and satisfaction! These poblano boats are packed full of fluffy Spanish rice, yummy turkey sausage, and juicy beef all soaked in a spicy enchilada sauce. There're plenty of melted cheese to make you quite happy, too. They're easy, rather healthy, and just plain scrumptious. No other dinner can ever compare to these Stuffed Poblanos! They're just that exciting!
Ingredients
- 1/2 pound Italian turkey sausage links casings removed
- 1/2 pound 90% lean ground beef
- 1 (8.8-ounce) package ready-to-serve Spanish rice
- 4 large poblano peppers cut in half lengthwise, seeds removed
- 1 cup enchilada sauce
- 1/2 cup Mexican cheese blend shredded
- fresh cilantro to taste, minced, for garnish
Directions
- Adjust the oven rack 4 inches from the top of the oven.
- Preheat the broiler.
- Line a 15x10x1-inch baking pan with aluminum foil.
- Heat a large skillet over medium heat.
- Add the turkey and the beef to the skillet and cook, while crumbling, until no longer pink, about 5-7 minutes. Drain the excess grease from the skillet.
- Prepare the rice according to the package directions.
- Add the rice to the meat mixture and stir to combine.
- Place the peppers, cut-side down, onto the prepared baking pan.
- Broil the peppers until the skins blister, about 5 minutes.
- Using tongs, turn the peppers over.
- Fill each of the peppers evenly with the meat mixture.
- Spread the top of the stuffed peppers with the enchilada sauce and then sprinkle with the cheese.
- Broil the stuffed peppers until the cheese melts, about 1-2 minutes.
- Sprinkle the stuffed peppers with the fresh cilantro.
- Serve.
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