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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.