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Grilled & Stuffed Peppers
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
4 servings
Ingredients

4 large poblano, bell or hatch peppers, sliced lengthwise and seed removed

1/2 c. Hill Country Fare Refried Beans, regular, jalapeño or fat free

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)

Directions


Prepare charcoal or gas grill for cooking (375°F). Spray a vegetable 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 aside.
Grill chicken breasts until fully cooked (about 8 minutes per side) and juices run clear.
While chicken breasts are cooking, peel blacken skins off pepper halves and rinse under co
ld water; pat dry. Spread 2 Tablespoons of refried beans in each pepper half; and set asi
de.
Chop chicken breasts and combine with shredded cheese in a bowl. Stuff 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 gr
ill and cook for 6 to 8 minutes until cheese melts. Top with 2 Tablespoons salsa and enjo
y.

Nutritional Information


Calories: 280, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 85mg, Sodium: 410mg, Carbohy
drates: 14g, Dietary Fiber: 3g, Sugar: 4g, Protein: 36g

Source


Healthy Cooking from H-E-B