We saw a cooking challenge on FoodTV recently, and one woman was making crab stuffed peppers. They looked so good! Well, I had two poblano peppers and came up with this with what I had on hand.
- 2 poblano peppers, seeded, cut in half
- 4 ounces chicken
- 1/2 cup Rotel tomatoes with chiles
- 2 ounces pepper jack cheese
I cooked the chicken in Pam until almost done, then added the Rotel tomatoes until it was bubbly. I placed an ounce of chicken in each half, and then placed 1/2 ounce pepper jack cheese on each one, making sure to stuff the cheese down. I baked it at 350 for 35 minutes, and reheated for 1 minute in the microwave.
Served it with a garden salad with Annie’s Goddess dressing (my new fav!) and hot mango tea because its still icky outside.
411 calories, 26 fat, 24 carbs, 6 fiber, 21 protein.
Lunch break is over – see you after dinner!