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Ingredients

6 large Poblano peppers
1 pound sausage ; spicy
1 cup white rice ; hot, cooked
1 cup black beans ; cooked or canned, drained
1 1/2 cups cheddar cheese ; shredded. Or use a Mexican cheese blend

Preparation:

Cook sausage in a large nonstick skillet over medium high heat for 10 minutes, stirring often, until crumbly and no longer pink. Drain and set aside. Grill peppers over medium-high heat for 5 minutes on each side or until the skins char. Cool slightly and place in a large sealed plastic bag. Let stand for 5 minutes to loosen the skin. Remove the charred skin. Cut a 3 inch slit lengthwise into each pepper, leaving tops intact. Remove the seeds and set peppers aside. In a large bowl, combine rice, beans, cheese and sausage. Spoon mixture evenly into each pepper. Arrange peppers on a baking sheet lined with aluminum foil. Grill, covered, for 5 minutes over medium-high heat or until filling is heated and cheese is melted.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 632
Total Sugars: 4.8g
Carb.: 55.2g
Fiber: 8.6g
Total Fats: 33.6g
Cholesterol: 78.5mg
Protein: 27.8g
Sodium: 902.3mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA