Mexican

Low Carb Cheesy Chicken Stuffed Poblano Peppers is for Dinner.

Low Carb Cheesy Chicken Stuffed Poblano Peppers takes 20 minutes to prepare.

Low Carb Cheesy Chicken Stuffed Poblano Peppers takes 30 minutes to cook.

Low Carb Cheesy Chicken Stuffed Poblano Peppers makes 4 servings.

The ingredients for Low Carb Cheesy Chicken Stuffed Poblano Peppers are:

4 poblano peppers, choose round ones for easy stuffing
2c cubed, cooked, chicken breast
1/2c salsa
2 Tbsp sour cream
8 oz shredded cheddar cheese
4 slices jalapeno jack cheese
1 tsp cumin
1 Tbsp chili powder

Here is how you make Low Carb Cheesy Chicken Stuffed Poblano Peppers:

1. Preheat oven to 3752. To prepare the peppers, slice a "T" shape into the top of the pepper. Start as though you're going to remove the top but don't cut all the way through, then slice lengthwise to open. This should give you the ability to open the pepper wide enough to stuff. Scrape out the seeds. Add the peppers to a dish with a small amount of water, microwave for 3-5 minutes to soften.2. Add the diced chicken breast to a large bowl, combine 8 oz shredded cheese, 1/2 c salsa, 2 Tbsp sour cream, cumin, and chili powder3. Stuff peppers with mixture4. Top with a slice of jalapeno jack cheese, or more shredded cheese5. Bake at 375 for 28-30 minutes, until the cheese is bubbly and slightly browned6. Enjoy! Serving Size: Makes 4 Stuffed PeppersNumber of Servings: 4Recipe submitted by SparkPeople user BRENSJOURNEY.

The nutritional information for Low Carb Cheesy Chicken Stuffed Poblano Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 406.3

• Total Fat: 23.3 g
• Cholesterol: 140.7 mg
• Sodium: 516.9 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.7 g
• Protein: 40.5 g

Low Carb Cheesy Chicken Stuffed Poblano Peppers is Mexican cuisine.

The dietary needs meet for Low Carb Cheesy Chicken Stuffed Poblano Peppers is Low Carb