Stuffed Poblano Peppers

Stuffed Poblano Peppers
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Stuffed Poblano Peppers calories by ingredient


Introduction

Two roasted pepper halves stuffed with rice, chicken, beans, corn and zesty seasonings. Top it off with melted Monterey Jack Cheese and you have one delicious dish… or two if you’re willing to share!
 Two roasted pepper halves stuffed with rice, chicken, beans, corn and zesty seasonings. Top it off with melted Monterey Jack Cheese and you have one delicious dish… or two if you’re willing to share!
Number of Servings: 2

Ingredients

    1 Poblano Pepper, Raw Cut in half Lengthwise
    1/3 cup White Rice, long grain Cooked
    4 tsp Taco Seasoning
    1/2 cup Beans, red kidney
    1/4 cup Yellow Sweet Corn, Canned
    2 oz Chicken Breast, no skin baked and shredded
    3/4 cup Monterey Cheese

Directions

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.