Ingredients:

  • 4 large poblano peppers (approx. 1 lb)
  • 1 tbsp olive oil
  • 1 lb lean ground chicken breast
  • 1/2 cup diced tomatoes, drained
  • 2 cups fresh baby spinach, chopped
  • 1/2 cup diced white onion
  • 3 cloves minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz low-fat cream cheese, softened
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tbsp fresh lime juice

Instructions:

  1. Hold each poblano pepper with tongs over a gas burner on high heat. Rotate frequently until the skin is blistered and mahogany-colored.
  2. Place the hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skins.
  3. Heat olive oil in a skillet over medium-high heat and brown the lean ground chicken until no longer pink.
  4. Stir in the onion and garlic, cooking until onions are translucent.
  5. Fold in the diced tomatoes, chopped spinach, smoked paprika, salt, and black pepper, simmering for 5 minutes until spinach wilts and liquid reduces.
  6. Slice the peeled peppers lengthwise and remove the seeds.
  7. Blend the softened low-fat cream cheese with lime juice in a small bowl.
  8. Spread a thin layer of the cream cheese mixture inside each pepper, pack tightly with the chicken filling, and top with shredded mozzarella.
  9. Bake at 400°F (200°C) for 15-20 minutes until the cheese is bubbling.