Try this Stuffed Poblano Peppers recipe, or contribute your own.Suggest a better description
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
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.
if you like your peppers really tender, parboil first for a few minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2068g)|
|Recipe Makes: 1 Servings|
|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 %|
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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.
Calories per serving: 3976
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