I feel like stuffed peppers are making a bit of a comeback. I am starting to see all sorts of delicious stuffed pepper recipes on blogs and in food magazines – these dreamy low carb Cowboy Chili Stuffed Peppers, these mouth-watering Mushroom, Bison, and Farro Stuffed Peppers, and these vegetarian Quinoa and Feta Stuffed Peppers are all on my list to try.
So this past weekend I decided to throw my hat in the ring and make a spicy variety using poblano peppers as the base. To speed things up, I started by quickly roasting in the peppers using the broiler and then making the filling in a skillet. Then instead of baking them for the traditional 30-45 minutes, I finished them off in the broiler as well. These are a great make ahead dish and get better after a couple of days. Make up a big batch to have for a quick meal mid week or to throw in the freezer.
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