5-Ingredient Chicken-Stuffed Poblanos


  • 1 tablespoon Our Family® 100% Pure Olive Oil
  • 1 1/2 pounds ground chicken breast
  • 1 medium red onion, halved and chopped
  • 1 jar (15.5 ounces) Our Family® Mild Corn & Black Bean Salsa
  • 6 medium poblano peppers
  • 3/4 cup shredded reduced fat Cheddar cheese
  • Plain Nonfat Greek Yogurt, sliced green onions, chopped grape tomatoes and/or chopped fresh cilantro for garnish (optional)


Approximate nutritional values per serving (1 stuffed poblano): 254 Calories, 14g Fat, 2g Saturated Fat, 51mg Cholesterol, 522mg Sodium, 11g Carbohydrates, 3g Fiber, 4g Sugars, 2g Added Sugars, 22g Protein


  1. Preheat oven to 350°. In large skillet, heat oil over medium-high heat. Add chicken and red onion; cook 8 minutes or until chicken is browned and onion is tender, breaking up chicken with side of spoon. Add salsa; cook 5 minutes or until slightly thickened, stirring occasionally. Makes about 4 cups.
  2. With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each pepper; remove seeds and membranes, being careful not to tear peppers. Stuff peppers with chicken mixture; place in 13 x 9-inch baking dish and sprinkle with cheese. Bake peppers 25 minutes or until heated through and cheese is melted. Makes 6 stuffed poblanos.
  3. Serve stuffed poblanos garnished with yogurt, green onions, tomatoes and/or cilantro, if desired.

What we’re making this week

Blueberry Muffins with Oat Streusel

Tomato, Mozzarella & Basil Girasoli with Creamy Sun-Dried Tomato Sauce

Milk Chocolate Chip Cookies