Low Carb Cheesy Chicken Stuffed Poblano Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 poblano peppers, choose round ones for easy stuffing2c cubed, cooked, chicken breast1/2c salsa2 Tbsp sour cream8 oz shredded cheddar cheese4 slices jalapeno jack cheese1 tsp cumin1 Tbsp chili powder
1. Preheat oven to 375
2. To prepare the peppers, slice a "T" shape into the top of the pepper. Start as though you're going to remove the top but don't cut all the way through, then slice lengthwise to open. This should give you the ability to open the pepper wide enough to stuff. Scrape out the seeds. Add the peppers to a dish with a small amount of water, microwave for 3-5 minutes to soften.
2. Add the diced chicken breast to a large bowl, combine 8 oz shredded cheese, 1/2 c salsa, 2 Tbsp sour cream, cumin, and chili powder
3. Stuff peppers with mixture
4. Top with a slice of jalapeno jack cheese, or more shredded cheese
5. Bake at 375 for 28-30 minutes, until the cheese is bubbly and slightly browned
6. Enjoy!
Serving Size: Makes 4 Stuffed Peppers
Number of Servings: 4
Recipe submitted by SparkPeople user BRENSJOURNEY.
2. To prepare the peppers, slice a "T" shape into the top of the pepper. Start as though you're going to remove the top but don't cut all the way through, then slice lengthwise to open. This should give you the ability to open the pepper wide enough to stuff. Scrape out the seeds. Add the peppers to a dish with a small amount of water, microwave for 3-5 minutes to soften.
2. Add the diced chicken breast to a large bowl, combine 8 oz shredded cheese, 1/2 c salsa, 2 Tbsp sour cream, cumin, and chili powder
3. Stuff peppers with mixture
4. Top with a slice of jalapeno jack cheese, or more shredded cheese
5. Bake at 375 for 28-30 minutes, until the cheese is bubbly and slightly browned
6. Enjoy!
Serving Size: Makes 4 Stuffed Peppers
Number of Servings: 4
Recipe submitted by SparkPeople user BRENSJOURNEY.
Nutritional Info Amount Per Serving
- Calories: 406.3
- Total Fat: 23.3 g
- Cholesterol: 140.7 mg
- Sodium: 516.9 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.7 g
- Protein: 40.5 g
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