We saw a cooking challenge on FoodTV recently, and one woman was making crab stuffed peppers.  They looked so good!  Well, I had two poblano peppers and came up with this with what I had on hand.

  • 2 poblano peppers, seeded, cut in half
  • 4 ounces chicken
  • 1/2 cup Rotel tomatoes with chiles
  • 2 ounces pepper jack cheese

I cooked the chicken in Pam until almost done, then added the Rotel tomatoes until it was bubbly.  I placed an ounce of chicken in each half, and then placed 1/2 ounce pepper jack cheese on each one, making sure to stuff the cheese down.  I baked it at 350 for 35 minutes, and reheated for 1 minute in the microwave.

Served it with a garden salad with Annie’s Goddess dressing (my new fav!) and hot mango tea because its still icky outside.

Just the right amount of spice!
Just the right amount of spice!

411 calories, 26 fat, 24 carbs, 6 fiber, 21 protein.

Lunch break is over – see you after dinner!