Stuffed Poblano Peppers (2 ways)

Chicken Stuffed Poblano Peppers

[1 serving: 1 Lean, 3 Green, 2-1/2 condiment, 1 Fat] 

Ingredients:

1 large Poblano pepper (2 Green)

1/4 cup roasted Tomatillos (1/2 Green)*Can steam or boil them instead

1/4 cup Scallions, chopped (1/2 Green)

1/2 cup cilantro, chopped (1/2 Condiment)

1 teaspoon garlic (1 Condiment)

1 teaspoon lime juice

2 ounces 1% Cottage cheese (1/6 Lean)

2 wedges Light Laughing Cow Cheese

4 ounces diced grilled skinless chicken breast (2/3 Lean)

1 ounce Reduced-fat Fiesta blend cheese, shredded (1/6 Lean) 

~Cut pepper in half lengthwise. Remove stem and seeds.

~In a personal blender combine cottage cheese, wedges of cheese, garlic , Tomatillos and lime juice. Pulse until creamy

~In a small bowl mix the chicken, cilantro, scallions and creamy Tomatillos, then stir by hand until combined.

~Scoop the chicken mixture into the prepped Poblano pepper halves, evenly. 

~Sprinkle 1/2 ounce cheese on each halve.

~Bake at 350°F for 15-20 minutes until cheese is melted and peppers are tender

 

 

Cheese Stuffed Poblano Peppers
[4 Servings: 1 Lean, 3 Green, 2 Condiments, 1 Fat]

Ingredients:

4 Poblano Peppers (8 servings of Green)
1 cup roasted Tomatillos (2 Green)
1 cup chopped scallions (2 Green)

18 ounces diced skinless grilled chicken breast (3 Lean)
1/4 cup Reduced-fat Bertolli Alfredo Sauce (1 Fat)

6 wedges Light Laughing Cow Cheese (3 Fat )

1/2 cup chopped cilantro (2 Condiment)

2 teaspoon Mrs. Dash Taco Seasoning (4 Condiments)

2 teaspoon minced garlic (2 Condiment)

6 ounces reduced-fat cheese, shredded (1 Lean)

Directions

-Cut in half lengthwise then core and remove stems and seeds from peppers. 

-In a small bowl, combing the remaining ingredients together then divide evenly between each pepper half.

-Shred 2 ounces reduced-fat shredded cheese divided evenly on top of each meat mixture. 

-Bake at 350 F for approximately 30-35 minutes until fork tender.

-Divide into 4 servings.

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