Updated: Dec 12, 2019
Savory poblano peppers stuffed with a mouthwatering mixture of chicken and cheese. This satisfying recipe is sure to leave you.. well… stuffed!!
Total time: 1 hour
Macros for one stuffed pepper:
Net Carbs: 10g
(Ingredients can be purchased by clicking on the green link)
1 lb chicken
2 strips bacon
2 poblano peppers
2 cups sliced mushrooms
1 medium onion
1 clove garlic
1 tbsp olive oil
1 cup of your favorite cheese
salt + pepper to taste
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Let’s Do This!
Preheat oven to 350F.
Finely chop onion and add to your pan with olive oil and garlic.
Dice the uncooked chicken and bacon.
Add the chopped chicken and bacon to your pan, stir occasionally until fully cooked.
Add mushrooms to the pan on low heat. Season to taste with salt and pepper.
Cut a slit in your pepper from the stem to the tip. Remove the membranes and seeds.
Fill peppers with chicken mixture. Top each pepper with cheese.
Cover peppers with foil. Bake for 30 minutes.
Remove foil and bake for another 10 minutes or until cheese is crispy.
Serve peppers with salsa and sour cream.