Chicken Stuffed Poblano Peppers with Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Stuffed Poblano Peppers with Vegetables calories by ingredient
Introduction
I couldn't find a recipe for what I considered a healthy alternative for stuffed poblanos. This has very little cheese and rice. I couldn't find a recipe for what I considered a healthy alternative for stuffed poblanos. This has very little cheese and rice.Number of Servings: 4
Ingredients
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Stuffing:
1 small zucchini, grated
1 C chopped cilantro
1/2 C chopped orange bell pepper
1/2 C diced poblano pepper (from tops)
1 1/2 C organic baby spinach
1/2 C shredded cheddar cheese
2 C Uncle Ben's Brown Ready Rice
23 oz chicken tenders, cooked & seasoned to taste with ground cumin and powdered garlic.
Sauce:
1 1/2 C Green Enchilada Sauce
8 oz (16 T) Fat Free Sour Cream
1 cup tomato, chopped
Directions
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.