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Ingredientes
- 1 tsp Corn oil
- 1/2 c. Chopped onion
- 1/2 ounce Blanched almonds, slivered
- 2 lrg Garlic cloves, crushed
- 6 1/2 ounce Skinless boneless chicken breast, finely shredded
- 1 sm Granny smith apple, pared and cored, cut in 1/4 inch dice
- 3/4 c. Low-sodium chicken broth
- 2 Tbsp. Golden brown raisins, minced
- 6 lrg Stuffed green olives, sliced
- 1 tsp Cider vinegar
- 1 pch Salt
- 8 lrg Poblano peppers, smooth skinned, roasted and peeled
- 4 med Tomatoes, halved and roasted
- 1/2 med Onion
- 3/4 ounce Pot cheese or possibly feta cheese, * see note
Direcciones
- * If using feta cheese, soak and drain cheese, crumble. Originally called for queso fresco cheese.
- Preheat oven to 350 oF. Spray large shallow baking dish with nonstick cooking spray.
- To prepare filling, place medium nonstick skillet over medium heat 30 seconds. Add in oil; heat 30 seconds more. Add in onion and almonds; cook, stirring often, till almonds are lightly browned, about 5 min. Add in garlic; cook, stirring frequently, 2 min longer.
- Add in chicken, apple, broth, raisins, olives, vinegar and salt to onion-almond mix; cook, stirring occasionally, till almost all liquid has evaporated. Remove from heat; set aside.
- To prepare peppers, wearing rubber gloves, carefully slit open lengthwise; remove and throw away seeds.
- Spoon an equal amount of filling into each prepared pepper; fold sides of peppers over filling to enclose. Place stuffed peppers, seam-side down, in a single layer in prepared baking dish; bake, covered, till piping warm, about 20 min.
- Meanwhile, to prepare sauce, in food processor or possibly blender, combine tomatoes and onion; puree till smooth.
- Transfer tomato mix to medium nonstick skillet; cook over high heat, stirring constantly, till mix is thickened and reduced in volume by about a third, about 5 min. Remove from heat; stir in cheese till melted. Serve stuffed peppers with sauce.
- Serving (2 stuffed peppers with 1/3 c. sauce) provides: 3/4 fat, 1/2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 85 | 44% |
| Total Fat 9.62g | 12% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 22mg | 7% |
| Sodium 607mg | 25% |
| Potassium 540mg | 15% |
| Total Carbs 18.58g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 11.39g | 8% |
| Protein 11.24g | 18% |
