Ingredients
2 lb. frozen broccoli florets
1 poblano pepper
2 can cream of mushroom soup
2 c. sour cream
Preparation
Step 1Preheat the oven to 350 degrees.Step 2Defrost the broccoli in a colander. Be sure it is completely thawed and well drained.Step 3Place the poblano pepper under the broiler or skewer on a long fork and place over open stove burner, turning frequently until the skin is blackened and blistered all around. Remove from heat and seal in a plastic bag. The steam will cause the skin to fall off the pepper. Use a wet paper towel to rub off the charred skin. Take out the seeds and ribs, and cut it in medium pieces.Step 4In a large bowl, mix all ingredients. Pour in a lightly greased baking dish and bake for 30 minutes or until hot and bubbly.
Catch Ingrid Hoffmann on Simply Delicioso, on Food Network.
