Stuffed Poblano Peppers
Preheat oven to 350 degrees F. Wash and cut poblano peppers lengthwise and carefully remove seeds then wash hands. In large skillet, heat oil, sauté onion and garlic until translucent. Add shredded cooked chicken and cook for 5 minutes. Add black beans, tomatoes, corn and cumin. Cook an additional 5 minutes. Place the poblano peppers on a 15x10x1 inch large baking pan. Stuff each pepper half with the chicken mixture. Top each pepper half with shredded cheese. Bake in a 350 degree oven for 30 to 40 minutes or until bubbly.
Minestrone Vegetable Soup
Heat oil in a large saucepan. Sauté onion, bell pepper and garlic. Add broth, beans, carrots, zucchini, tomatoes and oregano. Stir to mix. Bring to a boil on medium heat. Stir in pasta. Reduce heat to medium low. Simmer about 15 minutes or until pasta is almost tender. Add spinach leaves and simmer, covered, about 5 more minutes or until spinach is just wilted. To serve, ladle the soup into bowls. Sprinkle with the Parmesan cheese, if desired.
Onion, green bell pepper, garlic, canned beans, carrots, zucchini, frozen green beans and fresh spinach are WIC Approved Foods.
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