Mexican

Chicken and veggie stuffed Poblanos is for Dinner.

Chicken and veggie stuffed Poblanos takes 30 minutes to prepare.

Chicken and veggie stuffed Poblanos takes 40 minutes to cook.

Chicken and veggie stuffed Poblanos makes 4 servings.

The ingredients for Chicken and veggie stuffed Poblanos are:

2 tbsp vegetable oil
4 poblano peppers
1 lb chicken breast strips (chopped)
1 zucchini (sliced)
2 medium carrots (sliced)
1/2 purple onion (coarse chopped)
2 cups monterrey jack cheese (shredded and separated into 2 parts)

Here is how you make Chicken and veggie stuffed Poblanos:

Prep the peppers:Preheat oven to broil. Place peppers in the oven for 5 minutes on each side so skin become bubbled and brown. Remove peppers from the oven and place in a paper bag to cool for 15 minutes. Remove peppers from the bag and peel the skin off, split pepper down one side and clean out seads. make the pepper stuffing:Preheat oven to 350*. In a large skillet heat 2 tbsp of vegetable oil (1 min.). Add carrots, zucchini, and onion to the oil and salt and pepper. Cook until slightly wilted. Add chopped chicken too the vegetables and cook until just done. remove from heat.Stuff the peppers:Lay peppers slit side up on a greased baking sheet. Take 1 cup of monterrey Jack cheese and spread evenly in the bottom of each pepper. Fill the pepper with the chicken and veggie mixture. top with the remainder of cheese. Place in oven for 12 minutes or until cheese is melted and starting to brown on the sides.Remove from oven and serve immediately. Options - top with fat free sour cream or salsa.Number of Servings: 4Recipe submitted by SparkPeople user SINNDIXIE.

The nutritional information for Chicken and veggie stuffed Poblanos is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 459.3

• Total Fat: 25.8 g
• Cholesterol: 118.7 mg
• Sodium: 408.7 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 4.1 g
• Protein: 42.9 g

Chicken and veggie stuffed Poblanos is Mexican cuisine.