This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Ready, Set, Eat!
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Tex-Mex Stuffed Peppers
Terri Steffes of Jefferson City, Missouri shared this recipe with us. No leftover Spanish rice on hand? Just stir some salsa into plain cooked rice...easy!
2 T. olive oil, divided
4 poblano peppers, halved and seeded
4 c. baby spinach
1 clove garlic, pressed
salt and pepper
2 c. Mexican Meat Mix, thawed
1 c. cooked Spanish rice
8-oz. can tomato sauce
8-oz. pkg. shredded Monterey Jack cheese
Heat one tablespoon oil in a large skillet over medium heat; sauté pepper halves until softened. Remove peppers; set aside. Heat remaining oil in skillet; sauté spinach, garlic, salt and pepper until wilted. Spoon spinach mixture into pepper halves; wrap and freeze, or place on a broiler pan and set aside. Combine meat mix, rice and tomato sauce in skillet; heat through. Spoon meat mixture over peppers; sprinkle with cheese and place under a broiler just until cheese melts. Makes 4 servings.
When ready to enjoy, thaw peppers and meat mix overnight in refrigerator. Add rice and sauce to meat mix as directed above. In a microwave-safe dish, top peppers with meat mixture and cheese. Microwave on high setting until heated through.
