Chili Cheese-Stuffed Poblano Peppers

Chili Cheese-Stuffed Poblano Peppers
Makes 4-6 servings INGREDIENTS 
  • 4-6 large poblano peppers
  • ⅔ C. Pepperjack cheese shreds (or shred alternative of your choice) + 1 T. for garnish
  • 1 cup cooked rice
  • 1 medium onion, minced
  • 10 OZ ground beef, turkey, or chicken
  • 1 T. + 1 t. chili powder
  • 3 T. Enjoy Life Foods Beach Bash Seed & Fruit Mix
  • 1 T. Oniony Bread Crumbs (recipe below)
  • ½ t. salt
  • Olive Oil
Oniony Breadcrumbs Ingredients:
  • 2½ C. Enjoy Life Foods Crunchy Flax or Crunchy Rice Cereal, ground into crumbs
  • 2 OZ onion powder or dehydrated onions, about ¼ C.
  • 1½ t. dry parsley flakes
  • 1 t. ground coriander
  • ½ t. rosemary
  • ½ t. garlic powder
  • ¼ t ground black pepper
  • ¾ t salt
Oniony Breadcrumbs Directions:
  1. Combine all of the ingredients in the bowl of a food processor. Pulse until evenly mixed. Store in an airtight container in the freezer until needed.
DIRECTIONS:
  1. Sauté the onion in a pan with 2 T. olive oil until golden. Add the ground beef to the mixture and cook; remove extra fat. Add in chili powder and mix in completely. Remove from heat. Mix in rice and shreds, stir to incorporate completely into ground beef mix.
  2. Preheat oven to 375°.
  3. Cut top off poblano pepper. Carefully remove pith and seeds. Stuff mixture into hollow of pepper until it is completely filled. Cap with top.
  4. Rub olive oil around outside of pepper and sprinkle with salt and pepper. Dust tops with Oniony Bread Crumbs and shreds. Wrap in a piece of tin foil and twist the ends so pepper can steam in foil envelope. Repeat with all.
  5. Bake in oven for 20-30 minutes or until pepper is soft. Serve immediately.