Stuffed Poblano Peppers
Ingredients
The peppers
The filling
-
1
tbsp
Unsalted butter
-
2
cloves
Garlic (minced)
-
2
cups
Shredded chicken
-
1
14.5-oz can
Diced tomatoes (NOT drained)
-
2
tbsp
Taco seasoning
-
3
oz
Cream cheese (cubed)
-
¾
cup
Cheddar cheese (shredded)
-
to taste
optional
Cilantro (for topping)
Instructions
- Preheat the oven to 350°F (177°C).
- Cut the peppers in half and remove the seeds, placing them on a lined baking sheet.
- In a skillet over medium heat, melt the butter and sauté the garlic until fragrant.
- Add the shredded chicken, diced tomatoes with liquid, and taco seasoning. Bring to a boil, then simmer until the liquid is absorbed.
- Reduce heat to low and stir in the cream cheese until melted and smooth.
- Stuff the filling into the poblano peppers and sprinkle shredded cheese on top.
- Bake for 15-20 minutes until the peppers are soft and the cheese is melted. Garnish with cilantro if desired.
Nutrition Facts (estimated)
Servings
6
Calories
229
Total fat
13.6g
Total carbohydrates
9.5g
Total protein
18.7g
Sodium
0mg
Cholesterol
0mg
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