How To Make Chicken-Stuffed Poblano Peppers Recipe
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Preheat oven to 375°F (190°C).
Cut the tops off the poblano peppers and remove the seeds and ribs.
In a large skillet, cook the ground chicken over medium heat until no longer pink. Drain any excess fat.
Add the diced onion, diced tomatoes, minced garlic, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
Remove the skillet from heat and mix in the cooked rice and shredded cheddar cheese.
Stuff each poblano pepper with the chicken and rice mixture, then place them in a baking dish.
Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is heated through.
Serve hot and enjoy!
- Calories : 360kcal
- Total Fat : 17g
- Saturated Fat : 7g
- Cholesterol : 98mg
- Sodium : 458mg
- Total Carbohydrates : 24g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 28g
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