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Stuffed and Grilled Poblano Peppers
Servings:
Makes 8 pepper halves as an appetizerPrep Time:
10 minutesCook Time:
15 minutes
Ingredients
4 poblano peppers
1 1/2 cups canned red beans in chili sauce
1 1/2 cups shredded Mexican cheese blend
Salsa, sour cream, and/or chopped fresh cilantro, for serving
Directions
1. Heat grill to medium. Coat a long piece of foil (about 18") with cooking spray.
2. Slice peppers in half lengthwise and discard pith and seeds. Divide beans and cheese among pepper halves. Set foil on grill, sprayed side up, then arrange peppers on top. Cook, covered, until peppers are tender but still hold their shape and cheese is melted and beginning to brown, about 15 minutes.
3. Serve immediately with salsa, sour cream, and cilantro.
Hannaford fresh Magazine, July-August 2022
Nutrition
| Nutritional Facts | |
| Servings | Makes 8 pepper halves |
| Base Nutrients | |
| Calories | 130 kcal (7%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 5 g (23%) |
| Cholesterol | 20 mg (7%) |
| Sodium | 330 mg (14%) |
| Total Carbohydrates | 9 g (3%) |
| Dietary Fiber | 3 g (12%) |
| Protein | 7 g (12%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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