• 2 medium poblano peppers
  • 6 oz grilled lean chicken breast, cubed
  • 1 cup cooked short-grain brown rice
  • 1 ½ oz low-fat shredded cheddar cheese, divided
  • ¼ cup red enchilada sauce (hot, medium, or mild)
  • 1 tsp Mexican seasoning


  1. Preheat oven to 425 degrees. Line baking sheet with nonstick foil.
  2. Cut peppers in half across stem, creating 4 boats. Scrape out seeds and ribs.
  3. in medium bowl, mix chicken, rice, 1 oz cheese, enchilada sauce, and seasoning. Mound 1/4 mixture evenly in each pepper half. Divide remaining cheese evenly over stuffed peppers. Bake 25 minutes or until peppers are tender and filling is hot.
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