Cheesy Chicken and Cauliflower Stuffed Poblano Peppers

By on
Jump to Recipe keyboard_arrow_down
224 CALORIES 15g CARBS 8g FAT 24g PROTEIN
2
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™)
(5 PointsPlus®)
I feel like stuffed peppers are making a bit of a comeback. I am starting to see all sorts of delicious stuffed pepper recipes on blogs and in food magazines – these dreamy low carb Cowboy Chili Stuffed Peppers, these mouth-watering Mushroom, Bison, and Farro Stuffed Peppers, and these vegetarian Quinoa and Feta Stuffed Peppers are all on my list to try. So this past weekend I decided to throw my hat in the ring and make a spicy variety using poblano peppers as the base. To speed things up, I started by quickly roasting in the peppers using the broiler and then making the filling in a skillet. Then instead of baking them for the traditional 30-45 minutes, I finished them off in the broiler as well. These are a great make ahead dish and get better after a couple of days. Make up a big batch to have for a quick meal mid week or to throw in the freezer.

videocam Slender Kitchen Videos

The Recipe

Cheesy Chicken and Cauliflower Stuffed Poblano Peppers

PREP TIME: 10 Min
COOK TIME: 25 Min
TOTAL TIME: 35 Min
  • printPrint Recipe
  • file_downloadDownload PDF

Ingredients

US METRICS
  • 4 U large poblano peppers
  • 3/4 lb 95% lean ground chicken (beef or turkey would also work)
  • 1 cup onion, diced
  • 2 U garlic cloves, minced
  • 14.5 oz canned diced tomatoes, drained
  • 2 cups cauliflower, finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 tbsp cilantro, chopped
  • 3/4 cup part skim shredded mozzarella cheese

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points

Instructions

(Hide Photos)
1

Preheat your broiler to medium high heat. Place the poblano peppers on a foiled lined baking sheet and broil for 5-8 minutes, turning often, until soft and beginning to blister. Remove and let cool. Peel off the skin (you can skip this but most prefer skin off) and slit open. Remove the seeds.

2

Meanwhile add the chicken to a medium hot skillet. Cook for 5 minutes and add the onion and garlic. Cook for 5 more minutes until no longer pink.

3

Add the tomatoes, cauliflower, cumin, and oregano. Cook for 6-8 minutes until cauliflower is tender. Stir in the cilantro and season well with salt and pepper.

4

Stuff the peppers with the chicken, tomato, and cauliflower mixture. Top with cheese. Return to the broiler for 5 minutes until cheese is melted and beginning to brown.

Nutritional Facts
Serving Size: 1 pepper
Amount Per Serving
Calories 224
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
17%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 71mg
24%
Sodium 370mg
16%
Total Carbohydrate 15g
5%
Dietary Fiber 6g
23%
Sugars 5g
Protein 24g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
0 Comments
On Cheesy Chicken and Cauliflower Stuffed Poblano Peppers
user image
Instagram
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.