Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the ground beef. Drain excess fat. Stir in softened cream cheese while still hot so that it melts evenly together. | 2. Mix jack cheese, tomatoes, onions, and salt into the beef-cheese mixture. | 3. Clean seeds out of peppers by first cutting around the stem then gently sliting one side of the pepper lengthwise almost but not quite to the end. | 4. Stuff the peppers with the meat mixture. Don't overstuff, you want to be able to close the slit so that the cheese doesn't leak out. | 5. Wrap each pepper in foil and fold the ends over to create a good seal. | 6. Grill on medium-high with the lid down about 3-5 minutes per side (rolling at least 3 times), or until the pepper is grilled to the desired doneness and the filling is hot. Grilling an extra, unstuffed pepper in the usual way can serve as a doneness indicator since it would be done just a little bit before the stuffed pepper. We like our peppers tender but not mushy. | 7. I recommend serving with a summery salad with plenty of tomatoes and cucumbers in it, tortillas, and Mexican rice. | 8. Note: Can be prepped ahead and held in the fridge before grilling but grilling will take longer if the filling is cold. | 9. Note: Peppers vary in size so if you have any filling left put it into a small dish and heat well to serve with tortillas or pita chips. | 10. Note:Wear gloves when handling the chilies and be careful not to touch eyes or other sensitive body parts. | 11. Option: Mix could be used to stuff Jalepeno peppers as appetizers if you cut the tomatoes small enough and used a fish basket for the grilling. | 12. Option: If you are feeding people who can't handle hot peppers substitute Cubanelles or Italian Frying Peppers. I do not recommend bell peppers for this recipe because the peppers will cook to the mushy point by the time the filling is hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
hatch chile poblano pepper	12			201.7333	0.0	44.88	1.1333
cream cheese	8	ounces	softened	669.06	7.938	16.1028	64.8648
monterey jack cheese	8	ounces	shredded	201.7333	0.0	44.88	1.1333
grape tomato	1	cup		201.7333	0.0	44.88	1.1333
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
salt				-	-	-	-
reynolds wrap foil				201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.