Healthy Recipes

Mexicali Stuffed Peppers Recipe

Chicken breast, brown rice and poblano peppers make a balanced, nutrient-rich bodybuilding meal.

Mexicali Stuffed Peppers
Sam Kaplan
Calories 576
Protein 59g
Fat 11g
Carbs 60g
Sam Kaplan
Mexicali Stuffed Peppers Servings: 1
You'll need
  • 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.