Poblanos make this stuffed-pepper recipe a little firey while a sprinkling of raisins make it a little sweet. That combo plus beef, rice, and tomatoes make a mouthwatering healthy dinner. We understand if you go back for seconds. And really, at 225 calories per half, you could eat two while sticking to a healthy diet.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins
50 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Halve peppers lengthwise, leaving stems intact, if desired. Remove seeds and membranes. Arrange pepper halves cut sides up in a 3-qt. rectangular baking dish.

  • In a large skillet cook beef, onion, and garlic over medium until beef is no longer pink. Drain off any fat. Stir in tomatoes, rice, raisins, olives, and allspice. Spoon beef mixture into pepper halves.

  • Pour boiling water into baking dish around peppers; cover with foil. Bake 30 to 35 minutes or until peppers are tender. Sprinkle with almonds.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.


Select larger poblano chiles that are smooth and full all around.

Nutrition Facts

225 calories; fat 7g; cholesterol 36mg; saturated fat 2g; carbohydrates 26g; mono fat 3g; poly fat 1g; insoluble fiber 20g; sugars 8g; protein 15g; vitamin a 461.1IU; vitamin c 154.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.9mg; vitamin b6 0.4mg; folate 20.1mcg; vitamin b12 1.2mcg; sodium 355mg; potassium 463mg; calcium 51mg; iron 3.5mg.