Chicken Stuffed Poblano Peppers with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Stuffing:1 small zucchini, grated1 C chopped cilantro1/2 C chopped orange bell pepper1/2 C diced poblano pepper (from tops)1 1/2 C organic baby spinach1/2 C shredded cheddar cheese2 C Uncle Ben's Brown Ready Rice23 oz chicken tenders, cooked & seasoned to taste with ground cumin and powdered garlic.Sauce:1 1/2 C Green Enchilada Sauce8 oz (16 T) Fat Free Sour Cream1 cup tomato, chopped
Boil a large pan of water. Cut off tops of poblano peppers, save. Remove seeds and wash thoroughly. Blanch peppers in boiling water for 6 minutes. Remove and drain.
Spray a large skillet. Add chicken tenders. Season to taste with ground cumin and powdered garlic. Cover and cook over low heat until lightly brown and done all the way through. Remove from heat and cool slightly. Chop.
Mix rest of stuffing ingredients in a large bowl. Add chopped chicken and mix completely.
Place some of the stuffing mix in the bottom of a microwaveable dish. Stuff peppers with remaining and place on top. Cover and microwave for 10 minutes on high.
Meanwhile, heat enchilada sauce and sour cream in a small sauce pan. Stir until well blended and heated through.
Remove peppers from microwave and top with sauce.
Serve each pepper topped with 1/4 C chopped tomato.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TXLADY1956.
Spray a large skillet. Add chicken tenders. Season to taste with ground cumin and powdered garlic. Cover and cook over low heat until lightly brown and done all the way through. Remove from heat and cool slightly. Chop.
Mix rest of stuffing ingredients in a large bowl. Add chopped chicken and mix completely.
Place some of the stuffing mix in the bottom of a microwaveable dish. Stuff peppers with remaining and place on top. Cover and microwave for 10 minutes on high.
Meanwhile, heat enchilada sauce and sour cream in a small sauce pan. Stir until well blended and heated through.
Remove peppers from microwave and top with sauce.
Serve each pepper topped with 1/4 C chopped tomato.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TXLADY1956.
Nutritional Info Amount Per Serving
- Calories: 422.6
- Total Fat: 9.0 g
- Cholesterol: 109.0 mg
- Sodium: 647.3 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 4.4 g
- Protein: 47.9 g
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