In the fresh meat case
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Prep Time: 10 min
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Cook Time: 60 min
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Serves 4
In the fresh meat case
Ingredients
1 tsp. salt
1 tsp. black pepper
4 large large poblano peppers
1 can black beans, rinsed and drained
1 can sweet corn, rinsed and drained
1/2 cup diced red onion
1 small sweet potato, finely diced
1 1/4 cup chunky tomato salsa
1 tsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
1 cup feta cheese
1/4 cup chopped cilantro, for garnish
Saute
Cook the ground chicken in a sauté pan.
Saute
Cook the ground chicken in a sauté pan.
Slice
Slice each poblano pepper in half lengthwise and place in a baking sheet lined with parchment paper.
Slice
Slice each poblano pepper in half lengthwise and place in a baking sheet lined with parchment paper.
Mix
Clean and dice the sweet potato and red onion. Mix ground chicken, black beans, corn, onion, sweet potato, tomato salsa, cumin, chili powder, salt and pepper.
Mix
Clean and dice the sweet potato and red onion. Mix ground chicken, black beans, corn, onion, sweet potato, tomato salsa, cumin, chili powder, salt and pepper.
Serve
Divide mixture evenly in each poblano pepper half. Cover the pan with foil and bake for 40 minutes or until the peppers are fork tender. Remove from oven and garnish with feta cheese and cilantro.
Serve
Divide mixture evenly in each poblano pepper half. Cover the pan with foil and bake for 40 minutes or until the peppers are fork tender. Remove from oven and garnish with feta cheese and cilantro.
Halloween Stuffed Peppers
20 
