Stuffed Poblano Peppers

Course : Vegetables
Serves: 4
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8 medium poblano pepper -- (s)
1 pint ricotta cheese
1/2 cup parsley
2 medium red chili
1 cup cheddar
1 cup wild mushrooms
1 ounce chorizi sauce

Preparation / Directions:

1. preheat broiler on high, place peppers on a cookie sheet then on top rack of oven turn when skin blackens and blisters. when done on all sides turn off broiler close oven door let it for five minutes. 2. next remove peppers from oven and carefully peel off all loose skin. note: it is not necessary to get every bit of skin off. 3. make a slit along one side of pepper and remove seeds and set aside. 4. in a bowl combine ricotta, parsley, chilis and a 1/2 cup cheddar and mushrooms fill a pastry bag with stuffing and stuff peppers. 5. when done place peppers in a baking dish cut side down. 6. pour sauce of your choice over them and top with remaining cheddar. bake at 375ΓΈ for 30 minutes. serve with rice or beans.


Nutritional Information:

265 Calories (kcal); 16g Total Fat; (53% calories from fat); 16g Protein; 16g Carbohydrate; 62mg Cholesterol; 116mg Sodium

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