Stuffed Poblano Peppers With Chicken Beans And Cheese Recipes

STUFFED POBLANO PEPPERS WITH CHICKEN, BEANS, AND CHEESE

These are delicious, healthy, and surprisingly easy to make. But they look fancy! They are not spicy at all, so feel free to kick it up a notch if you like.

Provided by AG0508

Categories One Dish Meal

Time 45m

Yield 8 pepper halves, 4 serving(s)

Number Of Ingredients 14

Stuffed Poblano Peppers With Chicken, Beans, and Cheese image

Steps:

Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
Spoon chicken mixture evenly among the 8 pepper halves.
Top with cheese.
Bake 20 minutes or until cheese is melted.

Nutrition Facts : Calories 286.4, Fat 3.8, SaturatedFat 0.5, Sodium 886.8, Carbohydrate 59.2, Fiber 12.2, Sugar 4.2, Protein 10.3

Ingredients

4 poblano peppers, halved and seeded
2 cups cooked chopped chicken breasts
4 ounces queso blanco, quesadilla cheese, shredded
1 cup frozen corn
1/2 cup diced red bell pepper
1/2 cup chopped onion
1/2 cup pinto beans or 1/2 cup black beans, drained and rinsed
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1 teaspoon cumin
1 teaspoon and chili powder
1 garlic clove, chopped
8 corn tortillas, chopped
1/2 cup red enchilada sauce

STUFFED POBLANO PEPPERS

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

Stuffed Poblano Peppers image

Steps:

Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
Preheat the oven to 350 degrees F (175 degrees C).
Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

Ingredients

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

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