Ingredients Jump to Instructions ↓

  1. 1/2 cup sliced celery

  2. 1 cup fresh or frozen, thawed whole kernel corn

  3. 1 clove garlic, minced

  4. 1 tablespoon vegetable oil

  5. 2 cups shredded cooked chicken breast (about 12-ounces)

  6. 1/2 cup (2-ounces) shredded reduced fat Monterey Jack cheese Salt Black Pepper

  7. 8 small poblano or green peppers (about 2-ounces each) Vegetable cooking spray Sweet Pepper and Onion Sauce (recipe follows)

  8. 1 cup thinly sliced red peppers

  9. 1 cup thinly sliced yellow peppers

  10. 1 cup thinly sliced black or green peppers

  11. 1 cup thinly sliced onion

  12. 2 small cloves garlic, minced

  13. 2 teaspoons olive or vegetable oil

  14. 2 tablespoons dark raisins

  15. 1/2 teaspoon chili powder

  16. 1 1/2 cups chicken broth

  17. 2 teaspoons cornstarch

  18. 2 tablespoons cold water

  19. 1 to 2 teaspoons white distilled vinegar Salt Black Pepper

  20. 2 to 3 tablespoons Equal Spoonful™

Instructions Jump to Ingredients ↑

  1. Sauté celery, corn and garlic in oil in medium skillet 3 to 5 minutes. Stir in chicken and cook 2 to 3 minutes; remove from heat and stir in cheese. Season to taste with salt and pepper. Cut stems from tops of peppers; cut out seeds, leaving peppers whole. Fill peppers with chicken mixture. Spray large skillet with cooking spray; heat until hot. Cook peppers on medium heat until dark brown on all sides; reduce heat to low and cook, covered, until peppers are tender, about 5 minutes. Serve peppers with Sweet Pepper and Onion Sauce. Sauté peppers, onion and garlic in oil in large skillet until tender. Stir in raisins and chili powder; cook 1 minute. Stir in chicken broth; heat to boiling. Mix cornstarch and cold water; stir into boiling mixture. Cook over medium heat until thickened; season to taste with vinegar, salt and pepper. Remove from heat and cool 2 to 3 minutes; stir in Equal Spoonful™.


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