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STUFFED POBLANO PEPPER MUMMIES

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 8
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 4 medium poblano peppers, cut in half lengthwise, seeded
  • 1/4 cup water
  • 8 slices (1 oz each) part-skim mozzarella cheese, divided
  • 1 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
  • 1/2 cup chopped yellow onion
  • 1/2 teaspoon garlic powder
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
  • 1 cup cooked long-grain white rice
  • 16 ripe olive slices
DIRECTIONS

Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Place peppers, cut-side down, in dish; add water. Cover; bake 20 minutes or until almost tender.

Cut 4 cheese slices in half; set aside. Cut remaining 4 cheese slices into thin strips; set aside. Heat large skillet over medium-high heat. Add sausage and onion; sprinkle with garlic powder. Cook 5 minutes or until sausage is crumbled and no longer pink, stirring occasionally. Drain.

Add drained tomatoes, tomato sauce and rice to skillet; stir to combine. Place mixture inside peppers; top each filled pepper with a half slice of cheese.

Cover; bake 10 minutes or until hot. Remove from oven; cool slightly. Decorate with cheese strips and olives to resemble mummies.