More Great Recipes: Appetizer | Snack | South American


Stuffed Polano Peppers


User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Also from Clean eating magazine

www.cleaneatingmag.com


Ingredients You'll Need

4 Poblano peppers
1 (14oz) container reduced fat firm Tofu
11/2 cups fatfree sour cream
1/2 salsa verde
3/4 cup reduced fat shredded monterey jack cheese- also good with Hot Jack cheese


Directions

Bring to boil a large pot of water.


Cut chiles in half lengthwise and remove seeds and ribs.


Boil the chilies for 5 minutes or until slightly softened.


Drain in a colander and let cool


Drain tofu and squeeze as nuch moisture as you can from it. In a medium bowl break up tofu into bite size pieces with your fingers or fork. Stir in 1/2 cup sour cream and salsa verde.


Preheat oven to 350


Coat 1 cup of sour cream over bottom of a 9x13 inch baking pan. place chilies cut side up, on the sour cream divide tofu among chilies and cover with shredded cheese.


Bake 30 minutes. If cheese is not golden brown and bubbly put in the broiler for 3 to 5 minutes


Questions, Comments & Reviews


Must try these!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11882 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51223 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Have cooking questions? Chat with BakeBot AI for quick answers!

Plus, I can help you customize recipes on BakeSpace, making modifications a snap.

Want to create a new recipe or upload an existing recipe? Use our BakeBot AI Recipe Maker in the menu bar.
Want to create a recipe? Try our BakeBot AI Recipe Maker!