Serves: 5
Total Calories: 231
When it came to fine-tuning her recipe for Stuffed Poblano Chile Peppers, Paula Blevins-Russell let her oven do the work. "Our family loves Mexican, and I love poblanos. Many recipes call for roasting poblano peppers first. To save time, I left out that step, and they taste great anyway. When they are in the oven, they 'roast' on their own." Paula said she came up with the recipe simply by "pulling things out of the cupboard." She advises, "Cooking is easy. Just be creative and think about what would taste good together."
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This __Paula Blevllis-Russell recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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