Sloppy Joe Stuffed Poblano Peppers

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 6

1 pound ground beef or ground turkey
1 can Manwich Thick and Chunky
1 cup minute rice
4 to 6 poblano peppers
1 cup mozzarella cheese

Roast poblano peppers and remove skins.
Open peppers with one slice and remove membranes and seeds.
Heat a large skillet to medium high, brown meat. Drain fat.
Add Manwich sauce and stir. Heat through.

Cook rice according to package directions.
Add rice to meat sauce mixture and stir to combine.
Spoon meat mixture into peppers and top with cheese.
Cook at 425 in the oven until cheese melts.
Serve hot.