Spice up your dinner with our Chili Cheese Stuffed Poblano, a deliciously unique twist on stuffed peppers. This flavorful recipe features smoky poblano peppers filled with savory HORMEL® Plant-Based Chili With Beans and melty Monterey jack cheese, topped with fresh tomatoes and cilantro. Ready in just 30 minutes, it’s a perfect dish for a quick yet impressive meal.
Ingredients
| 1 | (14-ounce) can HORMEL® Plant-Based Chili With Beans |
| 1 | cup shredded Monterey jack cheese, divided |
| 3 | poblano peppers |
| 1 | tablespoon olive oil |
| ¼ | cup chopped tomato |
| 2 | tablespoons chopped cilantro |
Directions
Heat broiler to HIGH.
In bowl, combine chili and ½ cup cheese.
Cut peppers lengthwise in half; remove seeds. Place on baking sheet, cut side down; brush with oil. Broil 4 inches from heat 5 minutes, or until skins blister.
With tongs, turn peppers. Fill with chili mixture; sprinkle with remaining cheese. Broil 3 to 5 minutes longer, or until chili is hot and cheese is melted.
Top each with chopped tomato and cilantro.