Chicken and Black Bean Stuffed Poblano Peppers Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poblano peppers roasted and stuffed with seasoned chicken, rice, and black beans, then finished in the oven. These are flavorful, slightly spicy, and filled with layers of texture.
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Nutrition & ingredients
Ingredients
serves 4- 4 poblano peppers (halved and cored)
- 2 chicken breasts
- 1 teaspoon ancho powder
- 1 teaspoon Spanish paprika
- Salt and pepper to taste
- Olive oil as needed
- 12 ounces beer (I used a light Mexican beer)
- 1 cup cooked white rice
- 1 12-ounce can black beans (drained)
- 3 tablespoons chipotle sauce
- 4 tablespoons chopped cilantro – divided
- 8 ounces Cojita cheese (shredded)
- 1 avocado (peeled, pitted and diced)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1568mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1269mg
- Calcium
- 457mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1568MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.