halfbakedharvest4.5
Lightened Up Salsa Verde Chicken Stuffed Poblano Peppers
These stuffed peppers are full of flavor and easy to put together
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees F.2. Place the chicken on a baking sheet and rub with the olive oil, chili powder, and paprika. Season with salt and pepper. Add the whole poblanos to the baking sheet. Transfer to the oven and bake for ⏱️ 20 minutes or until the chicken is cooked through. Remove the peppers from the pan and set aside. 3. Shred the chicken with two forks. Add 1/2 cup salsa verde, the rice, 1 cup cheese, the cilantro, and toss to combine. Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 inch baking dish.4. Cut a slit down the length of each poblano pepper. Using your fingers remove, and then discard the seeds from each pepper. Stuff the chicken mixture inside the peppers and arrange in the the prepared baking dish. Pour the remaining salsa verde over top of the peppers and then top with the remaining the cheese. Transfer to the oven and bake for ⏱️ 15-20 minutes, until the cheese has melted. Remove and top with the Avocado Corn Salsa.
olive oil2 tablespoonschili powder2 teaspoons
2
Avocado Corn Salsa
3
In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.
Nutrition Facts
calories
491 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
5 g
sugar Content
10 g
sodium Content
859 mg
protein Content
28 g
cholesterol Content
81 mg
carbohydrate Content
27 g
saturated Fat Content
9 g
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