Ingredients:
- 5 poblano peppers
- 1/2 pound chicken, browned and crumbled
- 1 large onion, thinly sliced and browned
- 1 large tomato, diced and browned
Directions:
Preheat oven to 425 degrees. Cut of tops of peppers, remove seeds, and cut a slit on one side. Combine chicken, onions and tomatoes and fill up peppers. Place the peppers on a lined baking sheet and bake for 20 minutes. *Note the tomato would count as your fruit for the day.