Stuffed Poblano Peppers

Prep 20 min
Total 60 min
Servings 4

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 October 29, 2018

Make with

Old El Paso

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

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.

Serve with light sour cream or salsa.
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.