Mexicali Stuffed Peppers Recipe

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 medium poblano peppers</li>
                                            <li>6 oz grilled lean chicken breast, cubed</li>
                                            <li>1 cup cooked short-grain brown rice</li>
                                            <li>1 ½ oz low-fat shredded cheddar cheese, divided</li>
                                            <li>¼ cup red enchilada sauce (hot, medium, or mild)</li>
                                            <li>1 tsp Mexican seasoning</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 425  degrees. Line baking sheet with nonstick foil.</li>
                                    <li>Cut peppers in half across stem, creating 4 boats. Scrape out seeds and ribs.</li>
                                    <li>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.</li>

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