Serves 4-6

6 Large Poblano Peppers

1 Can Black Beans, Drained and Rinsed

1 Bunch Green Onions, Chopped

1 Cup Shredded Chicken

1 Cup Leftover White or Mexican Rice

1 Cup Corn Kernels

1 Cup Monterey Jack Cheese, Shredded

1/2 Cup Sour Cream

1 Tbsp Taco Tuesday


Preheat oven to 350º

Begin by cleaning the peppers. Carefully cut a slit down one side (set it on the counter to see which angle allows is to stand), gently pry open and remove the seed pod. Rinse and set aside.

In a large bowl add the chicken, onion, corn, cheese, rice, beans, sour cream and 1 tbsp of Taco Tuesday, mix well.

Spray a baking pan with cooking spray and place cleaned pepper in the pan. Using your hands to squeeze together a handful of filling and add to each pepper. You want them truly “stuffed” over the tops.  

Sprinkle with cheese and bake for 30 minutes.


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