Grilled & Stuffed Peppers
4 large poblano, bell or hatch peppers, sliced lengthwise and seed rem
1/2 c. Hill Country Fare Refried Beans, regular, jalapeño or fa
2 H-E-B Fajita Seasoned Chicken Breasts
1 c. H-E-B Shredded Jalapeño Jack Cheese
1 jar (12 oz.) H-E-B Salsa (optional)
Prepare charcoal or gas grill for cooking (375°F). Spray a vegeta
ble or mesh grilling rack with no-stick cooking spray and set aside.
Place peppers skin side down on hot grill and cook for 2 to 3 minutes
until pepper skin is charred. Remove from grill and wrap in foil; set
Grill chicken breasts until fully cooked (about 8 minutes per side) an
d juices run clear.
While chicken breasts are cooking, peel blacken skins off pepper halve
s and rinse under cold water; pat dry. Spread 2 Tablespoons of refrie
d beans in each pepper half; and set aside.
Chop chicken breasts and combine with shredded cheese in a bowl. Stuf
f 8 pepper halves with 1/3 cup chicken cheese mixture (press chicken
mixture into pepper).
Arrange the stuffed pepper halves on prepared grilling rack and place
on grill. Cover grill and cook for 6 to 8 minutes until cheese melts
. Top with 2 Tablespoons salsa and enjoy.
Calories: 280, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 85mg, So
dium: 410mg, Carbohydrates: 14g, Dietary Fiber: 3g, Sugar: 4g, Protei
Healthy Cooking from H-E-B