Easy Stuffed Poblanos

By bweber

Ingredients

• 1/2 pound veggie crumbles
• 1 package (8.8 ounces) ready-to-serve Spanish rice
• 4 large poblano peppers
• 1 cup enchilada sauce
• 1/2 cup shredded Mexican cheese blend
• Minced fresh cilantro, optional

Preparation

Step 1

Preheat broiler.

Prepare rice according to package directions. Add rice to veggie crumbles.

Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers.

Fill with veggie crumble mixture mixture; top with enchilada sauce and sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. If desired, top with cilantro.