Stuffed Peppers Recipe
This is one of my favorite cheat recipes. You can use instant rice, rotisserie chicken and have a fantastic meal in just a few minutes. It's also easy to make a little healthy by using brown rice instead!
Servings: 4
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Ingredients
- 4 large poblano chiles (or anaheim or pasilla)
- 2 medium tomatoes, chopped
- 1/2 onion, chopped
- 1 large clove garlic, chopped
- 1 tsp. dried oregano, crumbled
- 1 tsp. ground cumin
- about 1/8 tsp. ground cinnamon
- salt
- 1 Tbs. olive oil
- 1 rostisserie chicken, shredded (you only need about 1/2 but if you like a lot of chicken, use it all)
- 1-1/2 cups cooked brown or white rice
- 2 cups grated sharp or extra-sharp white Cheddar
- 1/4 cup chopped fresh cilantro
- 1 Tbs. lime juice
Directions
- Position an oven rack about 4 inches from the broiler and heat the broiler on high.
- Broil the chilies, turning every few minutes, until blackened all over, 5 to 8 minutes.
- Put the chilies into a bowl and cover tightly with plastic wrap.
- Let cool for a few minutes then peel off the skins, and cut out the seed cores, leaving the stems on. Make sure you get all the seeds out, turn them inside out if needed.
- Set aside.
- Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.
- Heat the oil in a skillet over medium heat.
- Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, about 10 minutes.
- Shred the chicken into a bowl while the tomatoes are cooking. Stir in the rice and tomato purée when it's finished.
- Add 1 cup of the cheese, cilantro, and lime juice.
- Season to taste with salt.
- Divide the filling among the peppers, wrapping the sides of the peppers around the filling.
- Broil the peppers until the cheese is melting and the top is beginning to brown.
- Top with the remaining cheese and broil until the cheese is completely melted.
- You can also make the peppers ahead and bake them for about 30 minutes at 350 when you are ready to serve them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 50 | |
| Calories from Fat 32 | 64% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 176mg | 5% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.1g | 1% |
| Protein 0.83g | 1% |
