Stuffed Poblano Peppers

stuffed poblano


Serves 8

Prep Time – 20 min
Cook Time – 1 hr 45 min
Total Time – 2 hr

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
Shredded Cheese

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

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
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