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Stuffed Poblano Chilies
Source: dLife

Spicy vegetable and rice loaf stuffed in fiery poblano chilies.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 196.8
Total Carbs 23.7 g
Dietary Fiber 5.0 g
Sugars 3.5 g
Total Fat 4.1 g
Saturated Fat 1.9 g
Unsaturated Fat 0.3 g
Potassium 508.3 mg
Protein 15.2 g
Sodium 276.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Meat , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  Chili Peppers, green, whole
1 cup  vegetarian protein crumbles
0 1/2 cup  Stuffing, corn bread, dry mix
1 1/4 cup  low sodium vegetable broth
1 cup  cooked long grain brown rice
0 3/4 cup  low sodium shredded mozzarella
0 3/4 cup  frozen sweet corn kernels
0 3/4 cup  chopped zucchini
0.3333 cup  chopped red bell peppers
0.3333 cup  chopped green bell peppers
1 tsp  sliced jalapeno pepper
1 tsp  oregano leaves
0 1/2 tsp  ground cumin
1 pinch  salt
1 pinch  black pepper
1 each  eggs
1 pinch  fresh cilantro
  1. Preheat oven to 350 degrees F.
  2. Soak poblano chilies in boiling water 3 minutes. Strain well.
  3. Mix vegetable protein, stuffing, and broth in a bowl. Let soak until broth is absorbed, about 5 to 10 minutes. Add in rice, cheese, corn, zucchini, bell peppers, jalapeno chili, oregano, and cumin. Sprinkle with salt and pepper and add in egg.
  4. Spoon mixture into poblano chili halves and lay on a baking sheet. Cover baking sheet with aluminum foil and roast 45 minutes. Top with cilantro.

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