Main Course, Mexican, Poultry, Recipes, Spicy

Stuffed Poblano Peppers

Oh my! This recipe could not look more beautiful! And it tastes good too 😉 Peppers stuffed with chicken, veggies, and cheese! I served mine with some seasoned rice and sprinkled with cilantro. Perfect!

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Now this takes a bit of planning if you don’t have leftover/already cooked chicken {because the chicken needs to be cooked before the peppers go in the oven}. I did a long gym day today before heading home to make dinner and did NOT plan well. We didn’t end up eating until 9:30pm. But it was worth it for this delicious recipe.

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Tips and tricks for this recipe:

  1. Substitute canned tomatoes for fresh diced tomatoes. I like the addition of chilies in the canned tomatoes, and they are already diced. It’s very convenient.
  2. Substitute Monterey Jack cheese or Mexican or taco seasoned cheese for the fat free cheddar. If you’ve seen my previous posts I’m on a fat free kick and I’m obsessed with this fat free cheddar!
  3. Any vegetables would work in this dish! Feel free to mix and match, try new things! Let me know what you find tasty!
  4. Use beef or pork instead of chicken – or just go 100% vegetables!

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Ingredients:

  • 4 Poblano peppers
  • 2 chicken breasts, cooked and shredded
  • 1/2 large onion, diced
  • 1 cup sliced mushrooms
  • 10oz canned diced tomatoes with chilies, drained
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp Cajun seasoning
  • 7oz shredded fat free cheddar cheese
  • Cooked rice
  • Cilantro
  • oil

Directions:

Preheat oven to 350º.

Heat vegetable oil in large skillet over medium-high heat. Sauté onions and mushrooms until they begin to soften. Add ground cumin, Cajun seasoning, chili powder, garlic, and tomatoes. Cook for 2-3 minutes stirring occasionally.

Slice peppers on the side from stem to tip. Gently remove seeds and ribs, rinse out peppers.

Combine 2/3 cheese, chicken, and veggies in large bowl. Stuff each pepper with mixture. Place in greased casserole dish and top with remaining cheese.

Cover with foil and bake at 350 degrees for 30-35 minutes. Remove foil and continue baking for 10-15 minutes. Serve with rice and cilantro.

Enjoy! 😀

1 thought on “Stuffed Poblano Peppers”

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