Stuffed Peppers Mole
Ingredients
- 4 medium poblano peppers or 4 medium sweet green peppers ⓘ
- 1 (8 7/8 ounce) envelope pre-cooked Spanish rice ⓘ
- 2 cups cooked lean ground beef ⓘ
- 1/2 cup frozen whole kernel corn ⓘ
- 3 tablespoons mole, sauce (purchased) ⓘ
- 2 tablespoons water ⓘ
- 3/4 cup shredded cheddar cheese or 3/4 cup shredded monterey jack cheese
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 2 tablespoons fresh cilantro ⓘ
Instructions
- Using poblanos:
- Preheat broiler.
- Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
- Place in zip-lock bag, seal.
- Let stand for 15 minutes.
- Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
- Using sweet green peppers:
- Remove tops and removed membranes and seeds.
- In 4 quart large dutch oven emmerse peppers in boiling water for 3 minutes.
- Remove from water and drain, cut sides down, on paper towels.
- Prepare Filling:
- Preheat Oven to 350 degrees.
- In a sacepan combine, rice, beef, corn, mole sauce and water.
- Cook uncovered over medium heat until heated through, stirring frequently.
- Remove from heat; stir in 1/2 cup cheese.
- Place peppers, cut side up, in baking dish.
- Sprinkle with salt and pepper.
- Spoon filling into peppers.
- Sprinkle with additional cheese.
- Bake for 20 minutes until cheese melts.
- Sprinkle with cilantro.
Nutrition & Diet Analysis (per serving)
480
kcal
24% 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).