Healthy Recipes
Chicken-Stuffed Poblano Peppers
If you’re watching your waistline, be sure to pick a peck of hot poblanos for this South-of-the-border favorite. Capsaicin, the nutrient in peppers that gives them their heat, helps reduce hunger and boost feelings of fullness, according to a recent study published in the International Journal of Obesity.
Serves: 4
Time to Table: 45 minutes
Healing Nutrient Spotlight
• Capsaicin, lycopene
• Excellent Source of vitamin B6, riboflavin, potassium, selenium
• Good Source of calcium, folate, iron, thiamin, niacin, magnesium, zinc
Ingredients
8 medium organic poblano chili peppers
1 large organic onion, finely chopped
1/2 tablespoon organic, cold pressed olive oil
1/4 cup spring water
2 organic plum tomatoes, finely diced
2 cups chopped cooked organic chicken breast meat
1/2 teaspoon Celtic sea salt
1/2 teaspoon organic black pepper
2 1/2 oz organic Monterey Jack cheese, cut into 1/4-inch cubes
Preparation
Broil chili peppers on rack of a broiler pan about 2 inches from heat. Turn peppers with tongs until skins are blistered but not blackened, 4 to 6 minutes (do not over-roast because peppers may fall apart). Transfer to a large plastic bag, then close to allow peppers to steam.
Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
Stir in chicken, salt and pepper. Cool completely, then stir in cheese. Preheat oven to 350 F. Rub skins off peppers. Cut a slit lengthwise in each pepper and carefully remove seeds Stuff filling into peppers through slits, keeping peppers intact. Place stuffed peppers in a 13-by-9-inch baking dish and cover tightly with foil. Bake until cheese is melted, about 30 minutes.
Nutritional Information
294 calories, 9 g total fat, 4 g saturated fat, 0 g trans fat, 3.4 g monounsaturated fat, 1.4 g polyunsaturated fat, 86 mg cholesterol, 461 mg sodium, 19 g carbohydrate, 6 g fiber, 12 g sugars, 35 g protein
[Ed. Note: Kelley Herring is the Founder & CEO of Healing Gourmet, a multimedia company that educates on how foods promote health and protect against disease. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility. For more information, click here.]
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Tags: capsaicin, chicken, entree, lycopene, peppers, vegetables, vitamin b6
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