Food Town Chicken and Rice Stuffed Poblano Peppers

Prep: 10min Cook: 20 min

Servings: 4

Ingredients

• 4-6 poblano peppers
• 2 cups  cooked chicken breast, shredded
• 1 can of diced tomatoes, 14.5 oz.
• 1 can black beans, 15 oz.
• 1/3 cup cilantro, chopped (plus keep extra for topping at the end)
• 1 cup corn kernels
• 2 cups of rice (cooked)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp pepper
• 1/4 tsp crushed red pepper
• Add salt to taste
• 1 small jalapeno (diced), optional
• 1 cup shredded Monterey Jack or Mexican Blend cheese

Instructions 

1. Preheat oven to 400°F. *If you like your peppers super soft, slice and remove seeds, and massage olive oil into them. Place them in the oven for about 10-15 minutes before adding the chicken mixture.
2. In a medium bowl, combine chicken, rice, beans, corn, tomato, and jalapeno (optional), cilantro, and spices. Stir to combine. Drain the tomatoes almost all the way, but leave a small amount of liquid, which helps keep the mixture the right consistency.)
3. Line the poblano peppers on a parchment-lined baking sheet. Spoon equal amounts of the chicken mixture into each pepper.
4. Bake for 15 minutes. Top each pepper with cheese and bake for an additional 5 minutes, or until the cheese is melted. Broil for a couple of minutes after the cheese has melted for a touch of crispiness (optional).
5. Allow to cool, then sprinkle with extra cilantro and serve!

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