Ingredients:
Stuffed Poblano Peppers
4 poblano peppers, sliced in half, deveined and seeded
Olive oil
Salt and pepper
1 1/2 cups cooked chicken, shredded
1 1/2 cups cooked rice (basmati or choice)
1 (398 ml) can diced or crushed tomatoes
1 (398 ml) can black beans, rinsed and drained
1/3 cup cilantro, chopped, plus more for topping
1 jalapeño pepper, seeded and finely diced
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp pepper
1/4 tsp crushed red pepper (optional)
Salt, to taste
1 1/2 cups shredded Monterey Jack cheese
Cilantro Lime Crema
1 cup cilantro, packed
1/2 small ripe avocado
1/4 cup plain yogurt
3 tbsp olive oil
2 tbsp lime juice
1 tbsp honey
1 clove garlic
1/2 tsp kosher salt
1/4 tsp black pepper
Directions:
Stuffed Poblano Peppers
Preheat oven to 400°F.
Grease or spray a baking pan. Spread out the pepper halves and drizzle with olive oil. Season with salt and pepper. Bake for
15 minutes.
Combine chicken, rice, tomatoes, beans, jalapeño, cilantro, and spices. Stir to combine.
After baking, stuff the peppers evenly with the mixture. Bake for 20 minutes.
Top with cheese and bake for an additional 10-15 minutes or until cheese is melted.
Cilantro Lime Crema
Combine all ingredients in a blender. Blend until smooth.
Taste and adjust seasoning. Thin with olive oil and lime juice if needed.
Refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Kcal: 350 kcal | Servings: 4 servings