Chicken Stuffed Poblano Peppers Serves 8 A new take on stuffed peppers... full of amazing flavor and texture. Prep Time - 20 min Cook Time - 1 hr 45 min Total Time - 2 hr Ingredients 28 oz can fat-free low sodium enchilada sauce (divided) 2 cups shredded rotisserie chicken 1/2 cup salsa verde 19 oz black beans - drained & rinsed 1/2 cup yellow cornmeal 1 cup shredded reduced fat Monterey Jack cheese (divided) 1 teaspoon cumin 1 teaspoon salt 1 teaspoon peeper 4 large poblano peppers Optional Toppings Light Sour Cream Fresh Cilantro Salsa Shredded Cheese Instructions 1.Preheat oven to 350 2.Prepare a large baking dish with nonstick spray 3.Pour 1/2 of the enchilada sauce and spread over the bottom of the baking dish 4.In a large bowl mix together remaining enchilada sauce, chicken, salsa, black beans, cornmeal, 1/2 cup cheese & spices - add in a little water if mixture is too dry 5.Cut peppers in half lengthwise, remove the rib and seeds 6.Fill each pepper half with chicken mixture 7.Place peppers in baking dish and sprinkle peppers with remaining cheese 8.Cover dish with foil and bake for 1 1/2 hours, or until peppers or tender 9.Remove foil and place dish back in oven and let cheese brown a little 10.Remove and let stand for 5-10 minutes before serving 11.Top with sour cream, cilantro, additional cheese or anything else you prefer 12.ENJOY! Notes 1/2 pepper is 5 WW+ points Nutritional Info Calories: 314 Total Fat: 1.4 g Saturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 978.9 mg Total Carbs: 38.7 g Dietary Fiber: 12.5 g Sugars: 9.2 g Protein: 16.9 g (( LIKE, FOLLOW, SHARE this pic so it saves on your Timeline & you can find it later when youre ready to make it)) Join us here for more every day fun, tips, recipes, weight loss support & motivation>>> [email protected] https://jmweightlosssecrets/
Posted on: Thu, 27 Mar 2014 01:58:20 +0000
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