Chicken Stuffed Poblano Peppers
These chicken stuffed poblano peppers not only take under 30 minutes to prepare, but they can be prepped earlier in the week and warmed up for an easy, stress free and nutritious weeknight meal.
Between the nicer weather and the abundance of local produce, my summer meals tend to become both simpler, and more veggie focused. I don’t know what it is about a little sunshine, but warmer weather always has me craving fresh fruits and vegetables. I can’t be the only one, right?!
Although I won’t claim to have a green thumb when it comes to gardening, I love nothing more then walking through farmers markets and seeing all the fresh, locally grown produce. When purchasing from local farms, the produce is often picked at peak ripeness when it’s most dense with nutrients, and brought immediately to be sold. So not only is shopping local good for our health, but it allows us to support our local farmers as well!
With summer just around the corner I’m all about spending more time outside and less time in the kitchen, and this recipe makes that easy to do! I used a shredded chicken breast, but this can easily be substituted for shredded rotisserie chicken if preferred. Made with under 10 ingredients, this recipe can be prepared in under half an hour and reheats wonderfully if looking to prepare meals in advance!
Filled with both fiber and protein, two stuffed peppers clock in at…
250 calories
13 grams carbs
4 grams fiber
20 grams protein
Enjoy!
Chicken Stuffed Poblano Peppers
Ingredients
- 1 teaspoon olive oil for the pan
- 2 medium poblano peppers
- 1 medium tomatoes, diced
- 1/2 medium onion, diced
- 1 tsp minced fresh garlic
- 1/2 tsp dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cups cooked chicken breast,
- shredded
- 1/4 cup part skim mozzarella, shredded
- 1/4 cup cheddar, shredded
- 1 lime
Instructions
- Preheat oven to 400 degrees F.
- Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Slice again length wise. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the tomatoes, onion, garlic, cumin, oregano and salt. Cook for 5 - 7 minutes or until the liquid has evaporated. Remove from the heat and stir in the chicken and the mozzarella.
- Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet and cook until soft, about 20 - 30 minutes.
- Remove the oven and top each pepper with cheddar cheese. Place back in the oven and cook until melted, about 3 -5 minutes.
- Serve with fresh cut lime!
Calories
250Carbs (grams)
13Fiber (grams)
4Protein (grams)
20