Wednesday, September 24, 2008

Recipe - Roasted Stuffed Poblano Peppers

Why should I go to bed when there's a recipe to write up??

As the 8 new varieties of Ramon noodles arrived this evening after buying the ingredients below this will probably be the last recipe for awhile; in fact, as my 'dessert' I had one of the smaller Ramon varieties and it was awesome!

In any event this meal turned out really well, and Danielle, who, had no interest in it based on the description was intrigued by the smell after she had her dinner, and ended up eating one of the pepper halves.

1 large sweet onion
5 Poblano peppers
1/2 cup frozen corn
1/2 lb 92% lean ground beef
4 slices Kraft fat free cheddar cheese
4 large leaves of fresh basil
2 tsp packaged taco mix (I use Old El Paso)
1/4 tsp curry powder
1/4 tsp salt

Chop sweet onion. Spray a large frying pan generously with PAM-type Olive Oil spray and put on medium heat. Add onions and sprinkle with salt. Stir occasionally for five minutes. Turn on outdoor grill for preheating.

While sauteing onion remove stems and cut peppers in half and remove seeds. Add curry powder, basil leaves, and taco mix to frying pan along with ground beef. Cover, and cook another five minutes or until onions are tender.

Make sure ground beef is well broken up and add frozen corn, cooking an additional two minutes. Add cheese slices, turn off heat, and leave covered.

After adding ground beef to pan above, spray both sides of peppers with olive oil spray and place skin side up on the grill. Cook for three minutes. Sprinkle with sea salt and freshly ground black pepper and remove from grill.

Stir mixture in frying pan until melted cheese is thoroughly mixed in. Spoon into pepper halves and place back on grill for an additional three minutes. Remove from heat and serve. A dollop of fat free sour cream makes a nice topping but is of course optional!

Not only is this meal healthy and low in fat and calories, it was absolutely delicious!

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