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Chicken Stuffed Poblano Peppers

Yields8 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

 1 can Stokes Green Chile Sauce with Chicken
 8 poblano peppers
 4 chicken breasts
 1 cup cooked brown rice
 ½ cup oniondiced
 ½ cup bell pepperdiced
 1 cup corn
 1 cup shredded Mexican cheese blend
1

Preheat oven to 375 degrees.

2

Place whole poblano peppers on a baking sheet and roast for 20 mins. Flip the poblano peppers and roast for another 20 mins. Remove from oven and place poblano peppers in a plastic bag and let cool for 15 mins. Once cooled, peel off skins of poblano pepper. Slice open and remove seeds.

3

As you roast the poblano peppers, cook chicken breasts on stove over medium heat. 5-7 mins per side. Then shred chicken breast.

4

Heat 1/2 can of Stokes Green Chile Sauce with Chicken. Then simmer with cooked shredded chicken.

5

Sauté vegetables and rice. Then add the shredded chicken with Stokes.

6

Stuff poblano peppers with mixture. Top with shredded Mexican cheese blend. Bake for 30 mins at the 375 degrees.

7

Heat the remaining Stokes Green Chile Sauce with Chicken and pour on top.

Nutrition Facts

Servings 0