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Chicken & Veggie Stuffed Poblano Peppers

Chicken & Veggie Stuffed Poblano Peppers

Directions

Prep

10 min

Cook

20 min

Total

15-30 min

Ingredients

4 large poblano peppers

4 cups chicken, cooked and shredded

1 15 oz. can reduced sodium black beans

1 8.5 oz package red & white quinoa

1-2 cups mexican cheese blend, shredded

3 tsp. Mild BBQ Rub

1 tsp. Tequila Lime BBQ Rub , divided

1/4 cup crema mexicana or sour cream

1/2 cup fresh cilantro, lightly chopped

  1. Step 1

    Pre-heat oven to 500°F or set to Hi Broil.

  2. Step 2

    In a large skillet, combine chicken, 1 cup of water, 3 tsp. BBQ Rub, 1 tsp. Tequila Lime BBQ Rub. Cook over medium-high heat until boiling. Lower heat to simmer for 10 minutes until heated through.

  3. Step 3

    Prepare quinoa according to package.

  4. Step 4

    Place black beans in a small saucepan and cook over low heat until heated through.

  5. Step 5

    Cut peppers lengthwise in half, remove seeds. Place on baking sheet, cut side down. Broil for 5 minutes or until skins blister. Remove from oven and turn peppers over.

  6. Step 6

    Combine quinoa with beans and stir gently until combined.

  7. Step 7

    Fill peppers with chicken and/or beans/quinoa mixture and top with cheese.

  8. Step 8

    Broil for 2-3 minutes until cheese is melted and bubbly.

  9. Step 9

    Top with sour cream and cilantro. Serve and enjoy!

10 min Prep

20 min Cook

4 Servings

Ingredients

4 large poblano peppers

4 cups chicken, cooked and shredded

1 15 oz. can reduced sodium black beans

1 8.5 oz package red & white quinoa

1-2 cups mexican cheese blend, shredded

3 tsp. Mild BBQ Rub

1 tsp. Tequila Lime BBQ Rub , divided

1/4 cup crema mexicana or sour cream

1/2 cup fresh cilantro, lightly chopped

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