Easy Poblano Popper Recipe

Ingredients

• cooking spray
• 1 teaspoon butter
• 1 teaspoon olive oil
• 4 ounces button mushrooms, chopped
• 4 scallions, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh parsley
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 0.25 cup grated Parmesan cheese
• 1 teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
• 6 large poblano peppers, tops, seeds, and membranes removed

Instructions

1. Position oven rack 6 inches from broiler and preheat. Line a baking sheet with foil and spray with cooking spray.
2. Melt butter and olive oil in a skillet over medium-high heat. Sauté mushrooms, scallions, and garlic until mushrooms release liquid and it evaporates, about 10 minutes. Remove from heat; stir in parsley and let cool slightly, about 5 minutes.
3. In a bowl, combine mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning. Stuff each poblano pepper with the mixture and place on the prepared baking sheet.
4. Broil, turning once, until the filling is hot and peppers are browned, 8 to 10 minutes.

Nutrition

• Calories: 146 kcal
• Fat Content: 10 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 260 mg
• Protein Content: 7 g
• Cholesterol Content: 26 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g