Yield 8 Servings (1 halved pepper per serving)
Ingredients:
4 Poblano Peppers
3 Chicken Breasts (Cooked)
1/2 c. Quinoa, dry (makes 2 cups cooked)
1/2 can Black Beans
2 tbsp. Chopped Garlic
1/2 c. Chopped Onions
1 c. Shredded Cheddar Cheese
Salt, Pepper, Taco Seasoning to taste
Directions:
1) Preheat oven to 350 degrees.
2) Cook quinoa, following directions on packaging.
3) Cut poblano peppers lengthwise, scoop out seeds and white pith and set aside.
4) In a medium mixing bowl; mix together cooked chicken, cooked quinoa, black beans, garlic and onions. Season to taste with salt, pepper, and taco seasoning.
4) Lay peppers out on an aluminum foil-lined pan (inside facing up). Evenly distribute chicken mixture into each pepper.
5) Bake peppers for 20 minutes until they begin to soften.
6) Add 2 tbsp. shredded cheese to each pepper and bake an additional 5 minutes.
Nutritional Facts: (Per Serving)
165 Calories; 5g Fat; 17.5g Carbs; 11,8g Protein