Stuffed Poblano Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Poblano Pepper, Raw Cut in half Lengthwise1/3 cup White Rice, long grain Cooked4 tsp Taco Seasoning1/2 cup Beans, red kidney1/4 cup Yellow Sweet Corn, Canned2 oz Chicken Breast, no skin baked and shredded3/4 cup Monterey Cheese
Take pepper halves and remove seeds. Spray them with cooking spray. Roast them in an oven at 400 degrees for 20 minutes.
While peppers are cooking mix rice and taco seasoning together add the rest of the ingredients except for the cheese and mix well.
When peppers are done cooking drop the oven to 350 degrees. Carefully fill the pepper haves with equal parts of the rice mixture. Be careful not to burn yourself on the warm peppers. Top the peppers with the cheese.
Bake the pepper halves in the oven for 30 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user MISS_KRISTI.
While peppers are cooking mix rice and taco seasoning together add the rest of the ingredients except for the cheese and mix well.
When peppers are done cooking drop the oven to 350 degrees. Carefully fill the pepper haves with equal parts of the rice mixture. Be careful not to burn yourself on the warm peppers. Top the peppers with the cheese.
Bake the pepper halves in the oven for 30 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user MISS_KRISTI.
Nutritional Info Amount Per Serving
- Calories: 314.6
- Total Fat: 13.7 g
- Cholesterol: 54.2 mg
- Sodium: 1,068.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 5.2 g
- Protein: 21.7 g
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