, , , , , , , ,

Stuffed Pablano Peppers

This content is for members only
Print Recipe
Stuffed Pablano Peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Course Side Dish
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Course Side Dish
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Carefully cut stems out of peppers and remove seeds.
  2. Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
  3. While peppers are roasting, put MCT oil in large skillet and heat. Add corn and onion.
  4. Saute for a few minutes. Add garlic, oregano and cumin.
  5. Saute for about 10 minutes more.
  6. Add crushed tomatoes and lime juice.
  7. Saute for about 10 more minutes.
  8. When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
  9. Stuff with corn mixture.
  10. Top with cheese.
  11. Put under broiler until cheese is melted for about 2 minutes.
Share this Recipe