Chicken Stuffed Poblano Peppers

In our household, we have Mexican food a lot! It is quite possibly my
favorite type of cuisine. It can be so unhealthy at restaurants, so we
try to make it at home instead. These stuffed poblano peppers are a very
delicious meal and can be quite nutritious, if you don't load them with
unhealthy things. I found this recipe on the "For the Love of Cooking"
blog. It is one of our new favorite Mexican dishes to make.

Chicken Stuffed Poblano PeppersServes 4

4 medium to large sized poblano peppers (you can use red, yellow,
orange, or green bell pepper if you don't like poblano peppers)
1 pound skinless, boneless chicken breasts thin-sliced
1 tablespoon olive oil
1 15oz can organic black beans drained and rinsed (doesn't have to be
organic)
1/2 to 3/4 cup of reduced fat mexican shredded cheese (we use Weight
Watchers Mexican blend)
3 tablespoons chopped red and yellow bell pepper
3 tablespoons diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeno seeded and diced finely
1 clove of garlic minced
salt and pepper
1 - 1 1/2 teaspoons cumin

Directions:

For the chicken-

-Cut chicken breasts into small chunks and season with salt, pepper, and
cumin
-Heat 1 tablespoon oil in a skillet and cook chicken breast chunks until
cooked through

For the peppers-
-In a medium sized bowl, combine the chicken breast chunks, black beans,
red and yellow bell peppers, red onion, cilantro, jalapeno, garlic,
salt, pepper, cumin, and 2 tablespoons of cheese and mix well.
-Clean the poblano peppers and make a slit down the middle of each one (make sure not to cut all the way in half)
-Remove all seeds
-On a foil-covered baking sheet, place the peppers on it
-Broil in the oven until all sides of the peppers are roasted/blackened
-Once they are done in the broiler, set aside for 10 minutes to cool
-Once cooled, remove the blackened skin of each pepper very carefully or you can eat the peppers with the charred bits on them - we don't remove the blackened char because it adds to the flavor of the pepper
-Preheat oven to 350 degrees
-Coat a 9 x 13 casserole dish with nonstick cooking spray and place the peppers (opened up) on the dish
-Stuff each pepper with the chicken/black bean mixture and top each with some cheese
-Place in the oven uncovered for about 15 minutes or until the cheese is melted and the chicken mixture is heated through.
-Serve these peppers with fat free sour cream, guacamole, or salsa on top

*These peppers are very filling, so a simple salad or some fresh cut up fruit would be sufficient to eat with this dish.

Enjoy! :)
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