Stuffed Poblanos

½ lb lean ground beef (90% lean)
1 package (8.8 oz) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
½ cup shredded Mexican cheese blend
Minced fresh cilantro, optional

Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain.

Prepare rice according to package directions. Add rice to meat mixture.

Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers.

Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

TIPS: Prepared Spanish rice adds so much flavor with so little effort! If you have leftover Spanish rice, use about 2 cups cooked rice for the filling. Bell peppers would also work in this recipe.

Nutrition Facts
2 stuffed pepper halves: 312 calories, 13g fat (4g saturated fat), 63mg cholesterol, 1039mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.