>Recipes
Stuffed Poblanos
Makes 6 servings
Time to Prepare: 0:15
Time to Cook: 0:50
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Ingredients
1 1/2 cup Rice, white, long-grain, regular, cooked Cooking spray 1/2 cup Onions, raw 1/2 cup Peppers, sweet, red, raw 1 clove Garlic, raw 1/2 lb Poultry food products, ground turkey, raw 1 tsp Spices, cumin seed 1/4 tsp Salt, table 1/4 tsp Spices, pepper, red or cayenne 6 med Peppers, hot chili, green, raw 1 1/2 oz Cheese, cheddar Diet
Directions
1. Coat a large, nonstick skillet with cooking spray. Place skillet over medium heat until hot.
2. Add onion, bell pepper, and garlic. Sauti 5 minutes or until tender.
3. Add turkey and next 3 ingredients. Cook until turkey is browned, stirring to crumble. Remove from heat, and stir in 1 1/2 cup rice.
4. Cut a lengthwise slit in each chile. Discard seeds, leaving stem intact. Cook chiles in boiling water, covered, for 2 minutes. Drain and let cool.
5. Spoon about 2 /3 cup rice mixture into each chile. Place stuffed chiles on a baking sheet coated with cooking spray and lightly coat chiles with cooking spray.
6. Bake at 350 degrees for 15 minutes. Top each chile with 1 tablespoon cheese, and bake an additional 5 minutes. Serve.
2. Add onion, bell pepper, and garlic. Sauti 5 minutes or until tender.
3. Add turkey and next 3 ingredients. Cook until turkey is browned, stirring to crumble. Remove from heat, and stir in 1 1/2 cup rice.
4. Cut a lengthwise slit in each chile. Discard seeds, leaving stem intact. Cook chiles in boiling water, covered, for 2 minutes. Drain and let cool.
5. Spoon about 2 /3 cup rice mixture into each chile. Place stuffed chiles on a baking sheet coated with cooking spray and lightly coat chiles with cooking spray.
6. Bake at 350 degrees for 15 minutes. Top each chile with 1 tablespoon cheese, and bake an additional 5 minutes. Serve.
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