Preparation

Pre-heat the oven to 350°F for convection oven or 375°F for standard.

For the filling, in a large bowl, combine the chicken, rice, black beans, cilantro and Marzetti Simply Southwest Ranch Dressing and mix thoroughly.

Cut the poblano peppers in half from end to end and carefully scoop out the seeds.

In a 9×13 glass baking dish, arrange the peppers

Divide the filling evenly between all the peppers.

Cover the peppers with parchment and foil.

Bake the covered peppers for 45 minutes. Then remove the foil and parchment, top each pepper with shredded cheese and place back in the oven for 5 minutes to melt the cheese.

Drizzle with additional dressing and serve immediately.

Add in your choice of vegetables to customize your stuffed peppers!