Chef's Pick
37 min.
660 cal.
2 serv.
Mild
Cook time: 37 minutes
Preheat oven to 400°
Heat 1 tbsp oil in skillet over medium; crumble meatballs, add to skillet + sauté 5-7 min until browned + hot; add to mixing bowl, fold in ½ of the rice + ½ cup of salsa
Wash + dry 2 poblanos, slice in half lengthwise + discard seeds; divide filling between peppers, sprinkle 4 tbsp of cheese on each pepper, add to sheet pan + cover with foil; roast 15-20 min then remove foil + roast 15 min more until hot + bubbling—looks great!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
660
34g
44
Saturated Fat
12g
60%
Trans Fat
1g
75mg
25%
1170mg
51%
61g
23%
Dietary Fiber
3g
11%
Total Sugars
5g
Included 0g added sugars
0%
25g
1%
9%
108%
18%
17%
5%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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