Roasted Stuffed POBLANO PEPPERS Entrée

This recipe is an adaptation of Chile Rellenos.  The taste of it is outstanding, but it is not fried.  The pluses here are fewer calories, much easier to make, no frying, and it is NOT a hot pepper.  You just can’t miss on this one.  Poblano peppers are wonderfully mild, nutritious, very green in color, inexpensive, and almost always available.  They are flavorful; so eat the whole pepper with the stuffing.

Cooking Tip: stir & cook the ground pork with a whisk to easily get crumbly pieces
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3 large poblano peppers; halved, lengthwise
1 lb. ground fresh pork
6 oz. cream cheese, softened
1 cup grated sharp Cheddar cheese
2 T. minced sweet red pepper, plus thin strips for garnish
2 T. bottled or fresh salsa
¾ tsp. salt, plus extra
2 drops Tabasco sauce

 

 

 

 

 

Half the poblanos and remove all the seeds; then sprinkle the insides of the peppers with a little salt.  In a large non-stick skillet, cook the ground pork, then drain-off and discard any fat. Add the remaining 6 ingredients to the cooked pork in the skillet.  Cook on low heat while stirring to blend all ingredients.  Fill the poblano halves, top with strips of sweet red pepper for garnish, then bake, uncovered, at 350 degrees for about 35 minutes or until stuffing is hot and bubbly. Yield: 6 pepper halves.

 

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