Kevin's Natural Foods Chicken Chile Rojo
6 large green Anaheim peppers
1/2 cup corn
1/2 cup black beans
1/2 cup shredded carrot
1/2 cup chopped cilantro
1 1/2 cups reduced fat shredded pepper jack or Mexican cheese blend
Place Anaheim peppers on a hot pan or over a gas grill uncovered to blister the peppers for about 8 minutes. Place in a food-safe plastic bag, close, and let stand for 10 minutes. Remove the skins and cut lengthwise to discard the stems and seeds.
Cook Kevin’s Chicken Chile Rojo according to stove top instructions on the package. Set aside. Mix together corn, black beans, cheese, carrot, and cilantro in a bowl and season to your liking.
Mix in the Kevin’s Chicken Chile Rojo to the filling.
Stuff the peppers with the filling and bake in 400F oven for 10 minutes.
Enjoy and serve!