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Stuffed Poblano Peppers

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Stuffed Poblano Peppers
Brought to You by Old El Paso
  • Prep 20 min
  • Total 60 min
  • Servings 4
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These aren’t the stuffed peppers you’ve always known, and yet, we’re sure you’ll love them. Poblano chiles are dark green, triangular in shape and sweeter in flavor than bell peppers. Stuffed full of the veggies, Cheddar cheese, chicken and beans that this recipe calls for, poblanos get even better! And better for you, thanks to smart swaps—beans in place of rice and chicken in place of ground beef—that cut calories. But don’t worry, less fat doesn’t mean less flavor in this case, as these get cooked in a sauce that’s zesty and easy to make—simply blend together an onion, Old El Paso™ chicken taco seasoning mix and Old El Paso™ enchilada sauce. Combining pantry staples with simple vegetables means this recipe is easy enough for a weeknight. So even if your standby recipe is our classic Stuffed Peppers , give this version a try, and you’ll see why we think there’s room for another stuffed pepper recipe in your repertoire!
By Betty Crocker Kitchens
Updated Oct 29, 2018

Ingredients

  • 1 can (10 oz) Old El Paso™ red enchilada sauce
  • 1/4 cup chopped onion
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 cup chopped cooked deli rotisserie chicken
  • 1/2 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
  • 1/2 cup frozen, canned or fresh whole kernel corn
  • 1 cup shredded Cheddar cheese (4 oz)
  • 4 medium poblano chiles, halved lengthwise and seeded
Make With
Make With
Old El Paso

Steps

  • 1
    Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
  • 3
    In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
  • 4
    Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with light sour cream or salsa.
  • tip 2
    When handling chiles, be sure to wear kitchen gloves to protect your hands, and be careful not to touch your face or eyes. The seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles.

Nutrition

270 Calories, 12g Total Fat, 19g Protein, 21g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
1060mg
44%
Potassium
310mg
9%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
10%
Sugars
5g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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