Tomatillo Stuffed Poblano Peppers

Tomatillo Stuffed Poblano Peppers:

Submitted by: BBQ Bob | Date Added: 11 Apr 2010

Ingredients:

Serves 4

2 poblano peppers, stemmed & seeded
4 tomatillos, roughly chopped
1 cup sliced fresh mushrooms
1 Roma tomato, seeded & chopped
1 jalapeno pepper, finely minced
1/4 cup red onion, minced
4 green onions, sliced
1/2 cup shredded Monterey Jack
2 tablespoons cilantro, chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
1/4 teaspoon cayenne pepper

Preheat the oven to 425 F. Treat 9x13" baking sheet with cooking spray. Split poblano peppers in half lengthwise.

Place poblano pepper halves on baking sheet. Season with salt and pepper and brush with a small amount of olive oil. Roast 10-12 minutes until soft and wrinkled. Remove from oven and set aside.

Heat olive oil in a large nonstick skillet over medium heat. Add onion & garlic and saute for 2 minutes or until onion is soft.

Add tomatillos, mushrooms, jalapeno, tomato & cayenne and cooking until tomatillos begin to break down and form a chunky sauce, about 8 minutes. Remove from heat and stir in the cilantro and green onions. Season to taste with salt and pepper.

Divide tomatillo mixture between poblano halves. Top with cheese and return to the oven for 4 minutes until cheese has melted and serve hot.

Tip: Also delicious with spiced ground turkey or extra lean ground beef.

Calories: 104
Carbs: 6 grams
Protein: 6 grams
Fat: 7 grams