Cilantro Lime Chicken Stuffed Poblano Peppers
Roasted poblano peppers generously filled with tender, seasoned Cilantro Lime Chicken and Spanish rice and topped with melted cheese.
SELECT YOUR SIZE:
Ingredients
2 servings of Beehive Meals Cilantro Lime Chicken
2 Poblano Peppers, large
1/2 Cup Spanish style rice
1/4 Cup Black or Pinto beans, drained & rinsed
1/2 Cup Monterey Jack Cheese, shredded
Cilantro, chopped, if desired
Ingredients
4 servings of Beehive Meals Cilantro Lime Chicken
4 Poblano Peppers, large
3/4 Cup Spanish style rice
1/2 Cup Black or Pinto beans, drained & rinsed
3/4 Cup Monterey Jack Cheese, shredded
Cilantro, chopped, if desired
Ingredients
6 servings of Beehive Meals Cilantro Lime Chicken
6 Poblano Peppers, large
1 Cup Spanish style rice
3/4 Cup Black or Pinto beans, drained & rinsed
1 Cup Monterey Jack Cheese, shredded
Cilantro, chopped, if desired
Ingredients
8 servings of Beehive Meals Cilantro Lime Chicken
8 Poblano Peppers, large
1 1/2 Cups Spanish style rice
1 Cup Black or Pinto beans, drained & rinsed
1 1/2 Cups Monterey Jack Cheese, shredded
Cilantro, chopped, if desired
Instructions
1. Follow instructions to cook Beehive Meals Cilantro Lime Chicken.
2. Preheat oven to 400 degrees.
3. Rinse pepper, slice on side lengthwise so the pepper stays in 1 piece.
4. Sprinkle with salt and pepper to taste.
5. Bake peppers in prepared baking dish for 15-20 minutes or until fork tender.
6. Remove from oven and fill with rice, cooked Cilantro Lime Chicken, beans and top with cheese.
7. Return stuffed peppers to the oven for 5-10 minutes until cheese is melted and browned.
8. Remove from oven and garnish with chopped cilantro if desired.