Roasted Green Chile Chicken Sausage & Corn Stuffed Poblano Peppers
The recipe Roasted Green Chile Chicken Sausage & Corn Stuffed Poblano Peppers can be made in about 45 minutes. This recipe makes 6 servings with 487 calories, 23g of protein, and 34g of fat each. For $3.67 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A few people really liked this main course. This recipe is liked by 17 foodies and cooks. A mixture of green chiles, fresh corn, poblano peppers, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. It is brought to you by The Housewife in Training Files. With a spoonacular score of 80%, this dish is solid. Similar recipes include Fajita Seasoned Chicken Black Beans and Corn Stuffed Poblano Peppers, Stuffed Bell Peppers with Shredded Chicken and Green Chile, and Roasted Poblano Corn Chowder with Chicken & Sausage.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
Toppings: Sliced Avocado, Cheddar Cheese & Cilantro
1 cup shredded carrots
¾ cup cheddar cheese
1¼ lbs lean chicken sausage, uncooked, removed from casing
1 Tbsp cumin
1½ cups fresh corn
1 can (4.5 oz) diced green chiles
1 tsp pepper
6 medium poblano peppers
1 small red onion, diced
1 tsp salt
Equipment:
wooden spoon
oven
frying pan
baking sheet
Cooking instruction summary:
Preheat oven to 400* F.In a large saute pan over medium, add chicken sausage. Break up with the end of a wooden spoon as it cooks. Once chicken is half way cooked, add diced red onions and carrots, and cook until translucent and chicken is fully cooked.Add green chiles, corn, corn, salt and pepper. Stir well to incorporate.While chicken cooks, make a slit lengthways down the peppers and remove inside seeds.Add chicken mixture evenly between the peppers. Add peppers to baking sheet and roast for 15 - 20 minutes, or until peppers are soft and cheese is melted.Garnish with avocado, cheese and cilantro. Serve!
Step by step:
1. Preheat oven to 400* F.In a large saute pan over medium, add chicken sausage. Break up with the end of a wooden spoon as it cooks. Once chicken is half way cooked, add diced red onions and carrots, and cook until translucent and chicken is fully cooked.
2. Add green chiles, corn, corn, salt and pepper. Stir well to incorporate.While chicken cooks, make a slit lengthways down the peppers and remove inside seeds.
3. Add chicken mixture evenly between the peppers.
4. Add peppers to baking sheet and roast for 15 - 20 minutes, or until peppers are soft and cheese is melted.
5. Garnish with avocado, cheese and cilantro.
6. Serve!
Nutrition Information:
covered percent of daily need
