Chicken Stuffed Poblano Peppers

These Chicken Stuffed Poblano Peppers are super easy to make and are not your boring stuffed peppers. The roasted poblanos give each bite some spice and the shredded rotisserie chicken is loaded with protein that is sure to keep you full for hours. Enjoy these peppers as a lunch or dinner meal prep on the go or even just a yummy dinner idea.

MACROS (per serving) CAL 183 PROTEIN 18 g FATS 9.5 g CARBS 7 g

Time: 28 MINS

Serves: 8

INGREDIENTS

• 1 lb rotisserie chicken, shredded

• 4 poblano peppers, cut in half and seeded

• 1/4 c garbanzo beans, rinsed and drained

• 1/4 c fire roasted corn

• 1/4 c roasted red bell peppers

• 1/4 c mozzarella cheese

• 1 tsp dried cilantro

• 1 tsp garlic powder

• 1 tsp ancho chili powder

• 1 tsp sea salt

• 1 tsp pepper

• 1 tbsp olive oil

PREPARATION

1. Preheat oven to 425 F.

2. Slice poblanos in half and remove seeds, then rinse and dry.

3. Place poblanos on a sheet pan and drizzle with olive oil.

4. Bake poblanos in the oven for about 15 minutes or until softened.

5. While poblanos roast, add chicken, all seasonings, beans, corn, cream cheese, and roasted red bell peppers to a bowl and mix well.

6. Once the poblanos have cooked, remove from oven and let cool for about 5 minutes.

7. Stuff each poblano with chicken mixture.

8. Top with mozzarella cheese and bake in oven for about 8 minutes or until cheese has melted.

9. Top poblanos with extra cilantro and drizzle lime juice on top.