Stuffed Poblano Peppers

Peppers


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 

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