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Nutrition Facts
Serving Size 306 g
(Approx. 4 Servings)
Amount Per Serving
Calories 670 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 1600 mg 67%
Total Carbohydrate 51 g 17%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 32 g
Vitamin A 25% Iron 15%
Vitamin C 50% Calcium 30%
*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.
Oaxacan Chicken Stuffed Peppers
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
4  People


Recipe makes 4 Servings

1 Tbsp olive oil
1 Lb Queso Poblano Chicken Sausage
8 4/5 Oz Central Market Grains, 7 Grain Blend
1/4 cup(s) vegetable stock
4 Oz H-E-B Mi Comida Cheese Blend
4 large poblano peppers
1/3 cup(s) H-E-B Organics Ranch Dressing
6 Oz H-E-B Pico de Gallo, mild or medium will work
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Heat a large skillet over medium-high heat, adding oil to pan.
Remove sausage from casing and add to skillet.
Cook 4 to 5 minutes, stirring frequently, to break up lumps and begin to brown chicken.
Add whole package of quick heat grains to skillet and stir to break up. Add stock and cook for 1 minute.
Turn heat off and stir cheese through. Remove from heat.
Slice peppers open along side in a single cut. Gently push open without breaking pepper and scoop seeds and membrane out with an apple corer or small metal measuring spoon.
Spoon filling into peppers equally. Drizzle remaining oil on a baking sheet and roast for 35 minutes, or until desired tenderness of pepper.
Meanwhile, mix ranch dressing and pico de gallo together. Serve roasted peppers with pico de gallo sauce.
Chef's Note: To make this recipe a fast, weeknight casserole, dice up the poblano peppers and cook with the chicken sausage


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