Stuffed Poblano Peppers


Yield 8 Servings (1 halved pepper per serving)


4 Poblano Peppers

3 Chicken Breasts (Cooked) 

1/2 c. Quinoa, dry (makes 2 cups cooked) 

1/2 can Black Beans

2 tbsp. Chopped Garlic 

1/2 c. Chopped Onions

1 c. Shredded Cheddar Cheese 

Salt, Pepper, Taco Seasoning to taste 



1) Preheat oven to 350 degrees.  

2) Cook quinoa, following directions on packaging. 

3) Cut poblano peppers lengthwise, scoop out seeds and white pith and set aside. 

4) In a medium mixing bowl; mix together cooked chicken, cooked quinoa, black beans, garlic and onions. Season to taste with salt, pepper, and taco seasoning. 

4) Lay peppers out on an aluminum foil-lined pan (inside facing up).  Evenly distribute chicken mixture into each pepper. 

5) Bake peppers for 20 minutes until they begin to soften. 

6) Add 2 tbsp. shredded cheese to each pepper and bake an additional 5 minutes.   


Nutritional Facts: (Per Serving)

165 Calories; 5g Fat; 17.5g Carbs; 11,8g Protein 

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