Easy Stuffed Poblanos


1/2 pound Italian turkey sausage links, casings removed

1/2 pound lean ground beef (90% lean)

1 package (8.8 ounces) ready-to-serve Spanish rice

4 large poblano peppers

1 cup enchilada sauce

1/2 cup shredded Mexican cheese blend

Minced fresh cilantro, optional


Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain.

Prepare rice according to package directions. Add rice to meat mixture.

Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers.