Festive Poblano Peppers

Makes: 
10 servings
Utensil: 
Saladmaster Food Processor
11" Large Skillet with Cover
12" Electric Oil Core Skillet
Rate Recipe: 

Ingredients

1
cup
cooked rice
(186
g)
12
pound
ground pork sausage
(230
g)
1
cup
corn
(154
g)
8
ounces
black beans, drained and rinsed
(230
g)
12
cup
cilantro, chopped
(8
g)
3
Roma tomatoes, de-seeded and diced
12
yellow onion, processed, use Cone #2
2
pods of garlic, chopped
1
cup
cheddar cheese, processed, use Cone #2
(113
g)
1
teaspoon
garlic salt
(3
g)
5
poblano peppers, cut in half (10 halves)
avocados, sliced or diced, for topping
picante sauce for topping
lemon and lime for garnish
Directions: 
  1. Cook rice according to package.
  2. Preheat large skillet to medium high heat. When several drops of water sprinkled on skillet skitter and dissipate, add sausage and brown. Add onions and sauté.
  3. Add diced tomatoes, chopped garlic and black beans. Stir until well blended and cooked thoroughly. Add cheese and mix well.
  4. Stuff ingredients into pepper halves. Place peppers in electric skillet, with pepper side down. Cook peppers for 35 minutes at 375°F.
  5. Plate peppers, garnish and serve.
Nutritional Information per Serving
Calories: 
172
Total Fat: 
7g
Saturated Fat: 
3g
Cholesterol: 
19mg
Sodium: 
425mg
Total Carbs: 
18g
Dietary Fiber: 
4g
Sugar: 
2g
Protein: 
10g

Directions

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