Chicken & Veggie Stuffed Poblano Peppers

Directions

10 min

20 min

15-30 min

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

1 tsp. Tequila Lime BBQ Rub , divided

1/4 cup crema mexicana or sour cream

1/2 cup fresh cilantro, lightly chopped

Step 1

Pre-heat oven to 500°F or set to Hi Broil.
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.
Step 3

Prepare quinoa according to package.
Step 4

Place black beans in a small saucepan and cook over low heat until heated through.
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.
Step 6

Combine quinoa with beans and stir gently until combined.
Step 7

Fill peppers with chicken and/or beans/quinoa mixture and top with cheese.
Step 8

Broil for 2-3 minutes until cheese is melted and bubbly.
Step 9

Top with sour cream and cilantro. Serve and enjoy!