CHILI STUFFED POBLANO PEPPERS
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WW Freestyle: 6
This easy recipe is full of Southwestern flavor, thanks to the roasted poblano peppers, hearty chili, and melty cheese!
Ingredients
- 4 poblano peppers cut in half longwise, seeds and membranes removed
- 1½ tablespoons olive oil, divided
- 4 to 5 cups prepared Chili 👈 click to grab the recipe
- 2½ cups shredded cheddar cheese, divided (you can also use whatever cheese you have on hand; cheddar cheese, mexican blend cheese, white cheddar, etc…)
- Chopped fresh cilantro or parsley, for garnish
Instructions
- Preheat the broiler.
- Line a baking sheet with foil.
- Arrange the poblanos, cut-side down, on the baking sheet.
- Brush each pepper with 1/2 tablespoon olive oil. You can also use olive oil cooking spray.
- Broil for 5 minutes, or until skins start to blister.
- Remove peppers from oven and set aside for a minute.
- In the meantime, heat up the remaining olive oil in a large skillet set over medium-high heat.
- Add the chili to the skillet and cook for about 4 to 5 minutes, or until heated through; stir in 1 cup of shredded cheese, stir until melted.
- Remove from heat. If there is any liquid in the skillet from the chili, drain it. You want a thick chili that holds together.
- Turn the peppers over and divide up the chili between all the peppers.
- Top each pepper with remaining cheese.
- Broil for 3 more minutes, or until cheese is melted.
- Garnish with cilantro or parsley.
- Serve.
Notes
NET CARBS: 3 g
Nutrition Facts
CHILI STUFFED POBLANO PEPPERS
Amount Per Serving
Calories 340
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g60%
Cholesterol 96mg32%
Sodium 345mg14%
Potassium 447mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 29g58%
Vitamin A 765IU15%
Vitamin C 64mg78%
Calcium 354mg35%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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