Makes:
10 servings
Utensil:
Saladmaster Food Processor
11" Large Skillet with Cover
12" Electric Oil Core Skillet
Ingredients
1
cup
cooked rice
(186
g)
1⁄2
pound
ground pork sausage
(230
g)
1
cup
corn
(154
g)
8
ounces
black beans, drained and rinsed
(230
g)
1⁄2
cup
cilantro, chopped
(8
g)
3
Roma tomatoes, de-seeded and diced
1⁄2
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:
- Cook rice according to package.
- 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.
- Add diced tomatoes, chopped garlic and black beans. Stir until well blended and cooked thoroughly. Add cheese and mix well.
- Stuff ingredients into pepper halves. Place peppers in electric skillet, with pepper side down. Cook peppers for 35 minutes at 375°F.
- Plate peppers, garnish and serve.
Directions
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