Some call them poblano peppers. Some say poblano chiles. You'll call them delicious when they're served with onions in this tasty Dijon beef skillet.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Zesty Italian Dressing
1 beef eye round roast (1 lb.), cut into 8 slices
2 onions, sliced
2 poblano chiles, roasted, peeled, seeded and sliced
1 cup water
1 Tbsp. GREY POUPON Dijon Mustard
2 cups hot cooked brown rice
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Let's Make It
Heat dressing in large skillet on medium-high heat. Add meat; cook 2 to 3 min. on each side or until lightly browned on both sides. Remove from pan; cover to keep warm.
Add onions; cook and stir 5 min. or until crisp-tender. Stir in chiles and water; top with meat. Bring to boil; cover. Simmer on medium-low heat 40 min. or until meat is tender, stirring occasionally and adding mustard for the last 5 min.
Serve over rice.
Substitute 2 green or red bell peppers, cut into thin strips, for the poblano chiles. Stir in the peppers with the mustard.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.