Stuffed Pablano Peppers
Ingredients
Instructions
- Carefully cut tops off of peppers as you will need them. Clean pulp out of peppers. Fill each pepper with cheese, replace the lid, secure with toothpicks. Brush lightly with olive oil. Grill carefully over medium heat, until all sides are slightly blackened, peppers are soft and cheese is melted. Serve with fresh pico. (2 finely chopped tomatoes, 1/4 cup finally chopped bermuda onion, 1/2 cup fresh cilantro)
Nutrition & Diet Analysis (per serving)
288
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).