Emily's Stuffed Poblano Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 poblano peppers14 ounces chopped grilled chicken3.5 cups cooked pinto beans1 medium onion chopped2 plum tomatoes chopped1 1/3 cup of shredded mozzarella1 tsp of Goya Adobo seasoning2 tbsp minced cilantro
Saute onions and tomatoes until onions are translucent.
Add beans, chicken and cilantro and cook until warmed.
Split each pepper in half leaving the stem intact. Remove seeds and rinse.
Fill each pepper half with an equal amount of the chicken/bean mixture and top each with mozzarella.
Bake for 30 minutes at 350 degrees F.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAGUERAGORDITA.
Add beans, chicken and cilantro and cook until warmed.
Split each pepper in half leaving the stem intact. Remove seeds and rinse.
Fill each pepper half with an equal amount of the chicken/bean mixture and top each with mozzarella.
Bake for 30 minutes at 350 degrees F.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAGUERAGORDITA.
Nutritional Info Amount Per Serving
- Calories: 439.7
- Total Fat: 9.7 g
- Cholesterol: 81.6 mg
- Sodium: 615.6 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 14.9 g
- Protein: 43.0 g
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