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Chicken & Veggie Stuffed Poblano Peppers


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


Step 1

Preheat 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!

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