Chicken & Veggie Stuffed Poblano Peppers

Prep:

10 min

Cook:

20 min

Level:

Easy

Serves:

4

Ingredients

  • 4 large poblano peppers
  • 4 cups chicken, cooked and shredded
  • 1 15oz. can reduced sodium black beans
  • 1 8.5oz package red & white quinoa
  • 1-2 cups mexican cheese blend, shredded
  • 3 tsp. Kinder's Mild BBQ Rub
  • 1 tsp. Kinder's Tequila Lime BBQ Rub , divided
  • 1/4 cup crema mexicana or sour cream
  • 1/2 cup fresh cilantro, lightly chopped

Directions

  1. Pre-heat oven to 500°F or set to Hi Broil. 
  2. In a large skillet, combine chicken, 1 cup of water, 3 tsp. Kinder's BBQ Rub, 1 tsp. Kinder's Tequila Lime BBQ Rub. Cook over medium-high heat until boiling. Lower heat to simmer for 10 minutes until heated through. 
  3. Prepare quinoa according to package. 
  4. Place black beans in a small saucepan and cook over low heat until heated through. 
  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. Combine quinoa with beans and stir gently until combined.
  7. Fill peppers with chicken and/or beans/quinoa mixture and top with cheese. 
  8. Broil for 2-3 minutes until cheese is melted and bubbly.
  9. Top with sour cream and cilantro. Serve and Enjoy. 

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