Chicken Stuffed Poblano Peppers
Chicken Stuffed Poblano Peppers is loaded with flavor and easy to make. Chicken, cheese and seasoning makes this meal a family favorite.
Servings: 8
Cost: $10.53, $1.32 per Serving
Ingredients
- 4 Poblano Peppers
- 2 cups Cooked Shredded Chicken
- 1 ½ cup Shredded Monterey Jack Cheese
- 3 Green Onions sliced
- 1 can Black Beans drained and rinsed, 15 ounces
- 1 can Diced Tomatoes 15 ounces, drained
- 1 cup Frozen Corn thawed
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Cut the poblano peppers in half lengthwise. Remove the seeds and membranes.
- In a large mixing bowl, combine the cooked chicken, 1 cup Monterey Jack cheese, half of the sliced green onions, black beans, diced tomatoes, corn, garlic powder, chili powder, cumin, salt, and black pepper.
- Spoon the chicken mixture evenly into the poblano pepper halves. Arrange the stuffed peppers in the prepared baking dish.
- Bake for 15 minutes, or until the peppers begin to soften.
- Sprinkle the remaining ½ cup Monterey Jack cheese and green onions over the peppers. Bake for an additional 5 minutes, or until the cheese is melted.
- Remove from the oven and let the peppers rest for 10–15 minutes before serving.
Notes
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 231kcal | Carbohydrates: 19g | Protein: 19g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 582mg | Potassium: 547mg | Fiber: 6g | Sugar: 3g | Vitamin A: 581IU | Vitamin C: 56mg | Calcium: 210mg | Iron: 3mg
