Big Todt`s Mexican Stuffed Pablano Peppers

Big Todt

Ingredients

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

Instructions

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.

Notes

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

Number of Servings: 12

Time to Prepare: 15 minutes