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Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Substitute 2 green or red bell peppers, cut into thin strips, for the poblano chiles. Stir in the peppers with the Worcestershire sauce.
Serve with a small tossed green salad, and hot cooked brown or white rice.
The poblano chiles and tart lime zest team up to make this low-calorie, low-sodium beef main dish a tasty way to eat well.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.