Chicken Stuffed Poblano Peppers

By Koric

Delicious! This recipe would work with bell peppers as well, but if you too have never tried a poblano, give it a shot! They really are quite mild – barely even perceptibly so. Not even close to the heat of Jalapeno Poppers.

Ingredients

• 2 poblano peppers
• 8 ounces cooked chicken breast, chopped (*or raw chicken, see variation, below*)
• ½ cup fat free refried beans
• 1/3 cup salsa
• 2 ounces reduced fat cheddar cheese, grated
• ¼ cup light sour cream
• (Cilantro, optional)

Details

Servings 2
Adapted from askgeorgie.com

Preparation

Step 1

1. Preheat oven to 350°F. Line a 9 x 13″ baking dish with foil.
2. Cut around the stem of the peppers and remove. Cut peppers in half, removing the seeds and inner membranes. Place halves cut side up in baking dish. Spread 2 tablespoons of refried beans in each pepper half.
3. In a medium bowl, combine chicken and salsa; stir to coat. Divide chicken evenly between pepper halves. Bake 30 minutes. * If using raw chicken, bake 40 minutes in this step, then continue.*
4. Remove from oven. Using a butter knife, spread 1 tablespoon sour cream on each pepper half; top with ½ ounce shredded cheese. Bake 5 to 10 minutes until cheese melts. Serve with cilantro, if desired.

Per serving: 373 calories, 10 g total fat, 5 g saturated fat, 115 mg cholesterol, 21 g total carbohydrate, 6 g dietary fiber, 50 g protein, 819 mg sodium.