Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
8
Low
Nutrition per serving
Calories332.4 kcal (17%)
Total Fat21.6 g (31%)
Carbs18 g (7%)
Sugars3.9 g (4%)
Protein18.1 g (36%)
Sodium485.1 mg (24%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
8Poblano Peppers
toasted and peeled
8 ozChuck
Ground, Browned and drained
7 ozChorizo
browned and drained
1 cupbasmati rice
cooked
1No Salt Added Diced Tomatoes and Green Chilies
Original
1 x 8 ouncecan low sodium tomato sauce
1 x 4 ozcan diced Green Chilies
Medium
½ cupsweet corn
½ cuplow sodium Pinto Beans
1 teaspoonchili powder
1 teaspooncumin
1 teaspoongarlic powder
¼ teaspoonfresh ground black pepper
8 ouncesPepper jack
Slices work best
Instructions
Step 1
Preheat the oven to 450 degrees. Roast the Poblano Peppers on a cookie sheet for 10-15 minutes until they begin to soften.
Step 2
Heat olive oil in a medium skillet over medium-high heat until shimmering. Add onion and sauté until lightly browned, about 5 minutes.
Step 3
Add garlic and cook until fragrant, about 30 seconds. Add chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes.
Step 4
Add rice, Rotel, Tomato sauce, corn, beans, green chilies and spices with meat mixture and mix until combined.
Step 5
Once the peppers are cool enough to handle, make a slit in each pepper and remove the seeds and ribs.
Step 6
Fill each pepper with meat mixture and top with pepper jack.
Step 7
Bake for 10-15 minutes until the cheese is bubbly.
Step 8
Plate and enjoy!
Notes
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