How To Make Chicken-Stuffed Poblano Peppers Recipe
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Serves:
Ingredients
- 4 poblano peppers
- 1 pound of ground chicken
- 1 cup of cooked rice
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced onion
- 1/2 cup of diced tomatoes
- 2 cloves of garlic, minced
- 1 tsp of cumin
- 1 tsp of chili powder
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C).
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Cut the tops off the poblano peppers and remove the seeds and ribs.
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In a large skillet, cook the ground chicken over medium heat until no longer pink. Drain any excess fat.
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Add the diced onion, diced tomatoes, minced garlic, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
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Remove the skillet from heat and mix in the cooked rice and shredded cheddar cheese.
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Stuff each poblano pepper with the chicken and rice mixture, then place them in a baking dish.
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Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is heated through.
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Serve hot and enjoy!
Nutrition
- 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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