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Nutrition Facts
Serving Size 191 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 400 mg 17%
Total Carbohydrate 16 g 5%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 17 g
Vitamin A 15% Iron 10%
Vitamin C 110% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chile Picado Stuffed Peppers

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
8  People


Recipe makes 8 Servings

4 large green bell peppers
12 Oz H-E-B Fully Cooked Shredded Chicken
4 Oz Central Market All Natural Hatch Salsa Roja
1 cup(s) H-E-B Instant Rice
3/4 cup(s) H-E-B Shredded Mexican Blend 4 Cheese, divided use
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Wash and pat peppers dry, slice top off and remove seeds to make a bowl.
In a large bowl mix chicken, salsa, rice and 1/2 cup of cheese.
Spoon fill each pepper with mixture, but do not pack tightly.
In a microwave safe dish, set peppers right side up and add 1/4 cup of water to bottom of dish.
Cover with plastic wrap and insert vent hole for steam.
Microwave for 10 minutes until rice is cooked.
Sprinkle peppers with remaining 1/4 cup of shredded cheese.



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