Stuffed Poblano Peppers

Jun 16, 2021

6 servings | 45 minutes | Per serving: ~300 calories, 2g fat, 52g carbohydrates, 9g fiber, 21g protein, 56mg sodium

Ingredients:

1 cup Jasmine Rice

6 Poblano Peppers

1 cup Corn

4 Tomato

1/4 cup Yellow Onion

1 cup Cilantro

8 ozs Chicken Breast, Cooked

2 cups Black Beans

1/4 tsp Cumin

1/3 tsps Red Hot Chili Pepper

1. While the rice cooks, wash the peppers, remove caps and seeds. Lay on a lined baking sheet and roast for 15 minutes at 400'.

2. Chop the tomato, onion, cilantro and mix with the corn, beans and spices in a large bowl.

3. When the rice has cooked, add the mixture to the bowl. Begin filling the poblano peppers with the mixture and top with cheddar cheese.

4. Bake for an additional 20 minutes at 400'.

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