Ingredients:
6 poblano peppers
1 pkg vegetarian breakfast sausage
4 oz shredded Mexican style cheese
4 oz Neufchatel cheese (you can use cream cheese, but it'll change the dietary information)
1 10 oz can of Rotel, drained
Cilantro (you'll use about a 1/4 bushel)
Cumen
Brown rice
1 Roma tomato, diced
Black pepper
Directions:
1. Roast poblanos for about 5 minutes on each side, or until the skin is black and bubbly. Using the broiler is easiest because you can do all of them at the same time. When completely black, remove from heat and place in a plastic bag, set aside.
2. Preheat oven to 350. Brown "sausage" on lightly oiled skillet for a few minutes. Add cilantro, 1/4-1/2 tsp cumen, and Rotel in the last minutes.
3. Remove from heat and dump in a medium bowl. Stir in shredded cheese.
4. Remove blackened outer skin from the peppers. It should lift off easily. Be careful not to remove too much flesh. Cut a slit from the top of the pepper to about an inch from the bottom. Remove seeds, rinse out if necessary, but be careful as the pepper will be tender and easily damaged.
5. Portion off the "sausage" mixture into 6 parts. Using a small spoon (tea spoon or small table spoon) spread half a portion into the bottom of each pepper. Using a butter knife, cut the neufchatel cheese into 6 portions and place on top of "sausage" layer. Spread the rest of each portion on top of the neufchatel cheese. Close the pepper as much as it will go and place inside a 9x12 baking dish.
6. Cook peppers for 15 minutes. While the peppers are cooking, mix cooked rice, diced tomato, and cumen and pepper to taste in a pan. Add a bit of water and cook until heated. Simmer until the peppers are done.
Makes 6 servings.
Nutrition Facts (for stuffed peppers only)- Calories: 215, Fat: 10.2 g, Cholesterol: 32.5 mg, Sodium: 775.28 mg, Carbohydrates: 16.2 g, Fiber: 4 g, Sugar: 3.25 g, Protein: 16.77 g
6 poblano peppers
1 pkg vegetarian breakfast sausage
4 oz shredded Mexican style cheese
4 oz Neufchatel cheese (you can use cream cheese, but it'll change the dietary information)
1 10 oz can of Rotel, drained
Cilantro (you'll use about a 1/4 bushel)
Cumen
Brown rice
1 Roma tomato, diced
Black pepper
Directions:
1. Roast poblanos for about 5 minutes on each side, or until the skin is black and bubbly. Using the broiler is easiest because you can do all of them at the same time. When completely black, remove from heat and place in a plastic bag, set aside.
2. Preheat oven to 350. Brown "sausage" on lightly oiled skillet for a few minutes. Add cilantro, 1/4-1/2 tsp cumen, and Rotel in the last minutes.
3. Remove from heat and dump in a medium bowl. Stir in shredded cheese.
4. Remove blackened outer skin from the peppers. It should lift off easily. Be careful not to remove too much flesh. Cut a slit from the top of the pepper to about an inch from the bottom. Remove seeds, rinse out if necessary, but be careful as the pepper will be tender and easily damaged.
5. Portion off the "sausage" mixture into 6 parts. Using a small spoon (tea spoon or small table spoon) spread half a portion into the bottom of each pepper. Using a butter knife, cut the neufchatel cheese into 6 portions and place on top of "sausage" layer. Spread the rest of each portion on top of the neufchatel cheese. Close the pepper as much as it will go and place inside a 9x12 baking dish.
6. Cook peppers for 15 minutes. While the peppers are cooking, mix cooked rice, diced tomato, and cumen and pepper to taste in a pan. Add a bit of water and cook until heated. Simmer until the peppers are done.
Makes 6 servings.
Nutrition Facts (for stuffed peppers only)- Calories: 215, Fat: 10.2 g, Cholesterol: 32.5 mg, Sodium: 775.28 mg, Carbohydrates: 16.2 g, Fiber: 4 g, Sugar: 3.25 g, Protein: 16.77 g
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