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Big Todt`s Mexican Stuffed Pablano Peppers

Big TodtBig Todt Posts: 1
edited November -1 in Appetizers
<h4>Ingredients</h4><P>1/2 lb. ground chuck<BR>1/2 lb. pork sausage<BR>1 can of diced tomatoes with jalepenos<BR>1 jar of Casa Gallardo or equivalent salsa<BR>1 cup of rice, cooked<BR>3 cups of shredded Chihauhau (Mexican Melting Cheese) cheese divided<BR>12 Pablano peppers halved </P><h4>Instructions</h4><P>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.</P><h4>Notes</h4><p>I use pablano peppers but you can use bell peppers if you like a milder taste.</p><p><b>Number of Servings:</b> 12</p><p><b>Time to Prepare:</b> 15 minutes</p>
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