Stuffed Poblano Peppers
Poblano Peppers stuffed with ground chicken, rice, tomatoes, black beans, corn and spices. Comes together in less than 30 minutes!
Servings 5
Calories 362kcal
Ingredients
- 4 poblano peppers
- 1 pound ground chicken -or ground beef, turkey or chorizo
- 1 cup cooked white rice
- 1 cup black beans
- 1 cup corn - fresh or frozen thawed
- 1 15 ounce can diced tomatoes - drained
- 1 4 ounce can chilies
- 2 teaspoons chili powder
- 2 teaspoon cumin
- 1 teaspoon ground garlic
- 1 teaspoon salt
- 1 cup grated mexican blend cheese
Instructions
- Heat oven to 400 °F. Line a large baking sheet with parchment or aluminim foil for easy clean up.
- Cut each pepper in half lengthwise and remove all veins and seeds. Place on baking sheet and bake to soften for 15 minutes. Let cool slightly in order to handle easier.
- In large skillet brown ground chicken. Remove any excess water or grease. Add all ingredients excluding cheese and heat through.
- Spoon chicken mixture into halfed poblano peppers. Top with cheese.
- Bake for 15-20 minutes or until heated through and cheese is melted.
- Serve with your favorite Mexican condiments such as sour cream, guacamole and salsa.
- Store any leftovers in the refrigerator for up to 3 days. Freeze for up to 3 months.
Nutrition
Calories: 362kcal | Carbohydrates: 29g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 686mg | Potassium: 889mg | Fiber: 6g | Sugar: 4g | Vitamin A: 911IU | Vitamin C: 79mg | Calcium: 199mg | Iron: 3mg