Today is: 10/14/2025

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Chili-Stuffed Poblano Peppers

Ingredients:

• 1 pound 90% lean ground beef
• 4 poblano peppers
• 1 can (15 ounces) chili-seasoned beans
• 1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
• 1 tablespoon Mexican (adobo) seasoning
• 2/3 cup shredded Mexican cheese blend or Monterey Jack cheese

Directions:

1. Brown ground beef.
2. Bring 2 quarts water to a boil in 3-quart saucepan.
3. Note: Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. Cut peppers in half lengthwise; remove stems and seeds. Add pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate.
4. Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
5. Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese.
6. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.