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 Use Muffin pans so they don't tip over while baking :) |
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Easy to make and can be vegetarian as well.
Ingredientes
- 1 can black beans rinsed and drained
- 1 can white corn rinsed and drained
- 2 cans rotel drained
- 1 poblano pepper diced
- 1 med red onion diced
- 4 bell peppers
- 1 cup Diced cooked chicken (optional)
- 1 cup shredded cheese (monterey jack)
- garlic salt, pepper, salt, cumin
Direcciones
- Preheat oven to 350 degrees. Make an Ice bath big enough for 4 bell peppers. Fill a large pot 3/4 full of water and start boiling. While the water is getting hot begin making the salsa. Mix the black beans, corn, poblano pepper, red onion, season to taste with garlic salt, pepper, salt and cumin. Now cut the tops off the four bell peppers and get all the flesh on the inside cleaned out. put the bottoms in the boiling water for 4-6 min. Immediatley strain and put them in the ice bath to stop the cooking process. Now take half of your salsa and add the chicken and 3/4 of your cheese mix together. Take the 4 bell peppers and wipe them down with a towel to dry them off. Spray pam on your muffin pan. Place them in a muffin pan (this will prevent them from tipping over in the oven) and begin stuffing the with the salsa and chicken mixture. be sure to pack the salsa as you go. Top them of with the leftover cheese. place in the oven 15-20 Min. Serve with rice and the leftover salsa with chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 611 | |
| Calories from Fat 157 | 26% |
| Total Fat 17.77g | 22% |
| Saturated Fat 8.17g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 455mg | 19% |
| Potassium 1840mg | 53% |
| Total Carbs 79.15g | 21% |
| Dietary Fiber 17.6g | 59% |
| Sugars 9.52g | 6% |
| Protein 37.32g | 60% |
