This Chicken and Black Bean Stuffed Poblano Peppers are unlike any stuffed pepper you’ve had. A slight crunch with the pepper, the spice from the jalapeno, the creaminess of the avocado, and the protein-packed pepper…this is one hell of a meal, you’re going to want to eat this every day!

Ingredients to make Chicken and Black Bean Stuffed Poblano Peppers

• 10 oz Boneless, Skinless, Chicken Breast
• ¼ tsp Garlic Powder
• ¼ tsp Chipotle Chili Powder
• ¼ tsp Black Pepper
• ½ tbsp Extra Virgin Olive Oil
• 1 Red Bell Pepper diced, (about 150 grams)
• 1 Red Onion diced, (about 200 grams)
• 4 cloves Fresh Garlic diced
• 2 Jalapeno sliced, (about 50 grams) reserve a few sliced for the garnish.
• 1 can Reduced Sodium Black Beans drained and rinsed, (1, 14½ oz can)
• 1 package Green Enchilada Sauce
• 1 cup Pepper Jack Cheese shredded (about 100 grams)
• 4 Poblano Peppers the biggest you can find! Sliced in half from stem to tip. (about 400 grams)
• 1 Avocado small avocado, sliced, (about 100 grams)

Instructions

1. Start by heating a large saute pan with a lid, to medium heat.
2. While the pan is heating season your chicken breast with garlic powder, chipotle powder, and black pepper.
3. Once the pan is hot add your oil to the pan, then immediately add your chicken breast to the pan. Cook on the first side for 2 minutes, then flip and cook for another 2 minutes. This should give your chicken breast a nice golden color on both sides.
4. Now place the lid on your pan covering the chicken, turn the heat to low, and cook for 10 minutes. Then flip your chicken breast, cover, and cook for another 10.My rule of thumb is once covered, on low, cooking the chicken 1 minute per ounce, per side produces the perfect juicy chicken breast.
5. Once the chicken is done remove it from the pan and place it on your cutting board to rest.
6. Preheat your oven to 375°
7. Now turn the heat up on that pan you just cooked the chicken in, leaving the juices in the pan, add your red pepper, red onion, fresh garlic, jalapenos, and black beans to the pan. Cook on medium heat for about 5 minutes, stirring every few minutes.
8. While the veggies and beans are cooking, shred your chicken breast into bite-size pieces using a fork and knife.
9. Once the chicken is shredded add it to the veggies, also adding your green enchilada sauce and jack cheese. Stir everything together until the cheese has melted.
10. Now spoon your cheesy chicken, bean, and veggie mixture into your halved peppers. Stuffing each half as full as possible.
11. Place the peppers on a baking tray or dish, any baking dish is fine. It does not need to be lined or sprayed with non-stick spray. Bake for 20 minutes at 375°.
12. After 20 minutes remove the peppers from the oven. Top with sliced avocado and any reserved jalapeno, ENJOY!

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Main Course

Cuisine: American, Mexican

Keyword: avocado, Black beans, Chicken

Servings: 4

Chicken and Black Bean Stuffed Poblano Peppers

Ingredients

• 10 oz Boneless, Skinless, Chicken Breast
• ¼ tsp Garlic Powder
• ¼ tsp Chipotle Chili Powder
• ¼ tsp Black Pepper
• ½ tbsp Extra Virgin Olive Oil
• 1 Red Bell Pepper diced, (about 150 grams)
• 1 Red Onion diced, (about 200 grams)
• 4 cloves Fresh Garlic diced
• 2 Jalapeno sliced, (about 50 grams) reserve a few sliced for the garnish.
• 1 can Reduced Sodium Black Beans drained and rinsed, (1, 14½ oz can)
• 1 package Green Enchilada Sauce
• 1 cup Pepper Jack Cheese shredded (about 100 grams)
• 4 Poblano Peppers the biggest you can find! Sliced in half from stem to tip. (about 400 grams)
• 1 Avocado small avocado, sliced, (about 100 grams)

Instructions

• Start by heating a large saute pan with a lid, to medium heat.
• While the pan is heating season your chicken breast with garlic powder, chipotle powder, and black pepper.
• Once the pan is hot add your oil to the pan, then immediately add your chicken breast to the pan. Cook on the first side for 2 minutes, then flip and cook for another 2 minutes. This should give your chicken breast a nice golden color on both sides.
• Now place the lid on your pan covering the chicken, turn the heat to low, and cook for 10 minutes. Then flip your chicken breast, cover, and cook for another 10.

  My rule of thumb is once covered, on low, cooking the chicken 1 minute per ounce, per side produces the perfect juicy chicken breast.
• Once the chicken is done remove it from the pan and place it on your cutting board to rest.
• Preheat your oven to 375°
• Now turn the heat up on that pan you just cooked the chicken in, leaving the juices in the pan, add your red pepper, red onion, fresh garlic, jalapenos, and black beans to the pan. Cook on medium heat for about 5 minutes, stirring every few minutes.
• While the veggies and beans are cooking, shred your chicken breast into bite-size pieces using a fork and knife.
• Once the chicken is shredded add it to the veggies, also adding your green enchilada sauce and jack cheese. Stir everything together until the cheese has melted.
• Now spoon your cheesy chicken, bean, and veggie mixture into your halved peppers. Stuffing each half as full as possible.
• Place the peppers on a baking tray or dish, any baking dish is fine. It does not need to be lined or sprayed with non-stick spray. Bake for 20 minutes at 375°.
• After 20 minutes remove the peppers from the oven. Top with sliced avocado and any reserved jalapeno, ENJOY!

Macro Nutrition

Nutrition Facts

Chicken and Black Bean Stuffed Poblano Peppers

Amount Per Serving

Calories 397 Calories from Fat 145

% Daily Value*

Fat 16.1g25%

Saturated Fat 5.8g36%

Trans Fat 0g

Polyunsaturated Fat 0.8g

Monounsaturated Fat 3.7g

Cholesterol 72.1mg24%

Sodium 571mg25%

Potassium 807.2mg23%

Carbohydrates 36.4g12%

Fiber 13.8g58%

Sugar 10g11%

Protein 32.1g64%

Vitamin A 71.8IU1%

Vitamin C 213.3mg259%

Calcium 38.1mg4%

Iron 13.7mg76%

* Percent Daily Values are based on a 2000 calorie diet.

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