Stuffed Poblano Pepper Mummies
Minutes Prep Time: 25
Minutes Total Time: 60
Servings: 8
Difficulty: Intermediate
Minutes Prep Time: 25
Minutes Total Time: 60
Servings: 8
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
4 medium poblano peppers, cut in half lengthwise, seeded
1/4 cup water
8 slices (1 oz each) part-skim mozzarella cheese, divided
1 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
1/2 cup chopped yellow onion
1/2 teaspoon garlic powder
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
1 cup cooked long-grain white rice
16 ripe olive slices
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 239 mg | 24% |
Carbohydrate | 15 g | 5% |
Cholesterol | 56 mg | 19% |
Total Fat | 18 g | 28% |
Iron | 3 mg | 14% |
Calories | 292 kcal | 15% |
Sodium | 887 mg | 37% |
Protein | 16 g | 31% |
Saturated Fat | 8 g | 38% |
Sugars | 5 g | 0 |
Vitamin C | 96 mg | 159% |
Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Place peppers, cut-side down, in dish; add water. Cover; bake 20 minutes or until almost tender.
Cut 4 cheese slices in half; set aside. Cut remaining 4 cheese slices into thin strips; set aside. Heat large skillet over medium-high heat. Add sausage and onion; sprinkle with garlic powder. Cook 5 minutes or until sausage is crumbled and no longer pink, stirring occasionally. Drain.
Add drained tomatoes, tomato sauce and rice to skillet; stir to combine. Place mixture inside peppers; top each filled pepper with a half slice of cheese.
Cover; bake 10 minutes or until hot. Remove from oven; cool slightly. Decorate with cheese strips and olives to resemble mummies.
Stuffed Poblano Pepper Mummies