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Home arrow Cookbook arrow Recipes
Categories Appetizers Big Todt`s Mexican Stuffed Pablano Peppers
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Big Todt`s Mexican Stuffed Pablano Peppers

These are a simple treat that anyone will love.


1/2 lb. ground chuck
1/2 lb. pork sausage
1 can of diced tomatoes with jalepenos
1 jar of Casa Gallardo or equivalent salsa
1 cup of rice, cooked
3 cups of shredded Chihauhau (Mexican Melting Cheese) cheese divided
12 Pablano peppers halved


Brown beef and pork, add the rest of the ingredients. But save 2 cups of the cheese to top the peppers with.  Cut the peppers long ways and stuff and cover with remaining cheese. I cook these for about 15 minutes over direct heat on a grilling plank at 450 F. They are absolutely delectable.


I use pablano peppers but you can use bell peppers if you like a milder taste.

Calories Per Serving:n/aPrice Per Serving:$1
Number Of Servings:12Source:Big Todt`s Brain
Vegetarian:NoTime To Prepare:15 minutes
Date:Sun 11 Jan 2009 21:39:17 UTCViewed:6879 times
Author:Big TodtEmail:
Rating:4,75 (4 votes)

recipe rating
1 (bad)5 5 (good)

Big TodtComment added on: Tue 13 Jan 2009 04:48:04 UTC
The recipe calls for one cup of rice cooked not one cup of cooked rice. Sorry.
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