Nutrition Facts

Serving Size 170 g

(Approx. 8 Servings)

Amount Per Serving

Calories	160	Calories From Fat	50

% Daily Value*

Total Fat 6 g	9%

Saturated Fat 3 g	15%

Trans Fat 0.0 g

Cholesterol 35 mg	11%

Sodium 670 mg	28%

Total Carbohydrate 13 g	4%

Dietary Fiber 3 g	11%

Sugars 2 g

Protein	14 g

Vitamin A 4%	•	Iron 6%

Vitamin C 25%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Stuffed Hatch Peppers

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

8 mild hatch pepper, sliced lengthwise & seeds removed

2 H-E-B Seasoned Boneless Skinless Chicken Breasts For Fajitas

16 Oz refried beans

1 cup(s) H-E-B Shredded Jalapeño Jack Cheese

12 Oz H-E-B Fresh Salsa

Check All

Uncheck All

Add to list

Instructions

Prepare grill & heat to 375°F. Spray grill with a non-stick cooking spray. Place peppers skin side down on grill, 2-3 minutes until skin is charred. Remove from grill; set aside.

Grill chicken breast until fully cooked, about 8 minutes per side.

While chicken is cooking, peel blackened skins off pepper halves and rinse under cold water; pat dry. Spread 2 tablespoons of refried beans on each pepper half and set aside.

Chop chicken and combine with shredded cheese in a bowl. Stuff 8 pepper halves with 1/3 cup chicken-cheese mixture (press chicken mixture into pepper), top with matching pepper half and press together.

Arrange stuffed peppers on a sheet of heavy-duty aluminum foil and place on grill. Cover grill and cook for 6-8 minutes, until cheese melts. Top with 2 tablespoons salsa and enjoy.

Source:

H-E-B