Roasted Peppers Stuffed with Pulled Pork Chili Verde

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
    Garnishes:
  • chopped cilantro
  • chopped red onion
  • low-fat sour cream
  • avocado

What I did:

  1. 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.
  2. Preheat the oven to 350.
  3. 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.
  4. 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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: