Stuffed peppers are nostalgic. They have been around forever
and can be made in so many different ways with so many different fillings and
so many different peppers. I had some extra ingredients lying around and
experimented with this one. Well, experiment: Success!
Without further ado…
Cheesy Chicken & Rice stuffed Poblano Peppers –
Healthy: Yum-E!
2 cups yellow rice, cooked al dente* (you can use any rice,
this is what I had on hand)
1 cup shredded, previously roasted chicken (you can use store bought, or you can make the Cheapest, juiciest, tastiest Roasted Chicken ever)
1/3 cup diced red/orange/yellow pepper (you can also use
green; I like to add color, but any can work!)
1/3 cup diced red onion (again, color factor, but a Vidalia
onion would also work)
1/3 cup diced baby bella mushrooms (optional, if you don’t
like mushrooms, omit and add additional veggie or more onion/pepper)
1 t. dried cilantro
½ t. garlic powder
½ t. cumin
¼ - ½ t. salt (I am not much of a salt person, and you have
to consider that the yellow rice plus soup had some salt in it… adjust to
taste)
¼ t. freshly ground black pepper
1 dash (or 5) crushed red pepper (optional – I love spice!)
½ can low fat cream of chicken soup
1 egg, beaten
2 laughing cow cheese wedges, room temperature (I used the
queso fresco & chipotle version and left sitting out on counter for 15-20
minutes before use)
4 medium poblano peppers, deseeded, with a slit cut down one
side for stuffing
cooking spray
*Did you know… al dente translates in Italian to “to the tooth”, which means it has bite
and is not cooked fully until soft.
Preheat oven to 375. Spray bottom of glass cooking dish with cooking spray.
Prepare poblano peppers - cut a slit down one side of pepper and deseed.
In large mixing bowl, mix rice, chicken, veggies and all seasonings. In separate bowl, blend egg, cheese wedge and cream of chicken soup completely together; add to rice, chicken and veggie mixture. Stuff each pepper evenly. Place slit side up in glass baking dish and bake for 30-35 minutes. Let sit for 5 minutes before cutting into your peppers.
Serves 4 - I would recommend a tomato and cucumber salad (and any other veg you like) to accompany this dish - the coolness of the tomatoes and cucumbers will go well with the spice of the peppers.
Soooo delish — check out it out... a peak inside the pepper, this one shown cut in half.
Prepare poblano peppers - cut a slit down one side of pepper and deseed.
In large mixing bowl, mix rice, chicken, veggies and all seasonings. In separate bowl, blend egg, cheese wedge and cream of chicken soup completely together; add to rice, chicken and veggie mixture. Stuff each pepper evenly. Place slit side up in glass baking dish and bake for 30-35 minutes. Let sit for 5 minutes before cutting into your peppers.
Serves 4 - I would recommend a tomato and cucumber salad (and any other veg you like) to accompany this dish - the coolness of the tomatoes and cucumbers will go well with the spice of the peppers.
Soooo delish — check out it out... a peak inside the pepper, this one shown cut in half.
