Poblano Peppers Stuffed with Mexican Street Corn + Grilled Chicken and Rice with Beans

Chef's Pick

Poblano Peppers Stuffed with Mexican Street Corn + Grilled Chicken and Rice with Beans

  • 31 min.

  • 500 cal.

  • 3 serv.

  • Mild

Ingredients
Instructions

Cook time: 31 minutes

Preheat oven to 400°

Chop 1½ packages of chicken, add to mixing bowl, fold in 1½ packages of rice + ½ of a package of street corn dip

Wash + dry 1½ packages of poblanos, slice in half lengthwise + discard seeds; divide filling between peppers, add peppers cut side up to sheet pan + cover with foil; roast 15-20 min then remove foil + roast 10 min more until hot + bubbling—looks great!

Nutrition

Servings: 3

Amount per serving

500

Calories

14g

Fat

57g

Carbs

37g

Protein

4g

Sugars

Calories per serving

500

Total Fat

14g

18

Saturated Fat

3g

15%

Trans Fat

0g

Cholesterol

100mg

34%

Sodium

620mg

27%

Total Carbohydrates

57g

21%

Dietary Fiber

3g

11%

Total Sugars

4g

Included 0g added sugars

0%

Protein

37g

Vitamin D

0%

Vitamin A

9%

Vitamin C

108%

Calcium

8%

Iron

6%

Potassium

10%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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