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Big Todt`s Mexican Stuffed Pablano Peppers

Big TodtBig Todt Posts: 1
edited 7:41PM in Appetizers
Ingredients1/2 lb. ground chuck1/2 lb. pork sausage1 can of diced tomatoes with jalepenos1 jar of Casa Gallardo or equivalent salsa1 cup of rice, cooked3 cups of shredded Chihauhau (Mexican Melting Cheese) cheese divided12 Pablano peppers halved InstructionsBrown 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.NotesI use pablano peppers but you can use bell peppers if you like a milder taste.Number of Servings: 12Time to Prepare: 15 minutes
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