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Name: Stuffed Poblano Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 large poblano peppers; 1 lb. chorizo sausage; 1 cup frozen corn; 15 oz black beans drained and rinsed; 2 cups Monterey jack cheese shredded; 2 cans diced tomatoes; 1 tsp Chili powder; 1 tsp smoked paprika; 1 can Enchilada sauce; 1 small can diced green chiles

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INGREDIENTS

8 large poblano peppers
1 lb. chorizo sausage
1 cup frozen corn
15 oz black beans ; drained and rinsed
2 cups Monterey jack cheese ; shredded
2 cans diced tomatoes
1 tsp Chili powder
1 tsp smoked paprika
1 can Enchilada sauce
1 small can diced green chiles

Servings

INSTRUCTIONS

preheat oven to 450°

wash peppers and cut off tops (save)

remove seeds and wash again

brown sausage in a skillet

add corn and beans

heat through and put in a bowl

to skillet, put in tomatoes, green chiles, enchilada sauce and seasonings

stir to combine and simmer on med. low while you stuff the peppers

stir occasionally

mix cheese in with the meat, beans, and corn

stuff the peppers, and put the top back on the peppers. (toothpicks will help keep the tops on the peppers, just remove them before you serve)

place the peppers in a large baking dish and cover with the sauce. bake for 25 min, then top with cheese and bake until the cheese is melted.

NOTES

if you like your peppers really tender, parboil first for a few minutes

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Nutrition

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Serving Size: 1 Serving (2068g)
Recipe Makes: 1 Servings

Calories: 3976
Calories from Fat: 2330 (59%)

Amt Per Serving		% DV

	Total Fat 258.9g	345 %
	Saturated Fat 116.6g	583 %
	Monounsaturated Fat 107.3g
	Polyunsanturated Fat 20.5g
Cholesterol 634.1mg		195 %
Sodium 7084.9mg		244 %
Potassium 6062mg		160 %
Total Carbohydrate 195.6g		58 %
	Dietary Fiber 51.9g	208 %
	Sugars, other 143.7g
Protein 227.3g		325 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3976

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