<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>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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