INGREDIENTS
- 3 large Poblano peppers
- 1 tbsp 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)
- 3/4 cup Cheddar cheese (shredded)
- Cilantro (optional, for topping)
INSTRUCTIONS
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Preheat the oven to 350 degrees F (177 degrees C).
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Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.
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In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.
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Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.
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Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
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Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
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Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.
RECIPE NOTES
Serving size: 1 stuffed pepper
NUTRITION INFORMATION PER SERVING