Oh, man, this chili is good. And even better inside a roasted pepper underneath melted cheese with a little avocado and red onion and some sour cream if you like…oh boy, this was good.
Roasted Peppers Stuffed with Pulled Pork Chili Verde
Makes 6 peppers
What I used:
- 3 cups of this chili
- 6 cubanelle or poblano peppers
1 1/2 cups low-fat shredded cheese
chopped red onion
- low-fat sour cream
What I did:
- Preheat broiler and arrange the peppers on your broiler pan or baking sheet. Blister under the broiler on all sides — 4-5 minutes per side until charred. Once thoroughly charred, remove the peppers and put them in a large bowl covered with plastic wrap.
- Preheat the oven to 350.
- Let the peppers sit in the bowl for 5-10 minutes until cool enough to handle. Once cooled, remove the skin from the pepper, cut a slit down the center, and gently remove the seeds. Place the peppers on a baking sheet.
- Scoop 1/2 cup of chili into each pepper and cover with a little shredded cheese. Secure the peppers closed with some toothpicks and bake for about 20 minutes until the cheese has melted. Remove the toothpicks and serve with the garnishes of your liking.