Stuffed Poblano Peppers
Stuffed Poblano Peppers
If you love a good stuffed pepper, this is the recipe for you! It is easy and extremely flavorful. You can control how spicy you want the peppers to be by removing more or all of the seeds from the poblanos. I am a huge fan of poblanos since they are delicious when roasted and does not pack too much water, unlike bell peppers. You could also make this vegan by stuffing the peppers with rice, tomatoes, corn and black beans. This version is non-vegan, it is stuffed with chicken and cheese. Grab two chicken breasts and cook them on medium heat with 1/2 cup water for 20 minutes. Once the chicken is tender, shred with two forks.
While the chicken is cooking, get 5 poblano peppers and cut them in half down the middle of each pepper. Remove the seeds. If you like a little spice, do not remove all of the seeds, keep a few. Please use gloves when removing the seeds, trust me, if you dont, your hand will start to burn. I had to learn that the hard way.
Once the seeds have been removed, add 1 tsp of olive oil on the peppers and coat them evenly. Put them in the oven at 375 degrees for 30 minutes.
While your poblanos are roasting, grab your shredded chicken and add one can of petite diced tomatoes. Cook for 10 minutes.
After the tomatoes have cooked down, add red pepper flakes and garlic salt. Mix well and add monterey jack cheese. This is a great melting cheese!
Now it is time to stuff your peppers! Add 2-3 tbsps to each pepper. Make sure each one has enough mixture inside. Once they have all been stuffed, top each pepper with shredded cheddar cheese.
Put them in the oven at 375 degrees for 20 minutes or until the cheese has melted. Serve and ENJOY!
Stuffed Poblano Peppers
Ingredients
- 5 poblano peppers
- 2 chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cajun seasoning
- 1 tsp olive oil
- 1 14.5 oz can petite diced tomatoes
- 1/4 tsp red pepper flakes
- 1 tbsp garlic salt
- 2 cups shredded monterey jack cheese
- 2 cups shredded cheddar cheese
- 1/2 cup water
Instructions
- In a sauce pan, add 1/2 cup water and 2 chicken breasts. Season the
- chicken breast with garlic powder, onion powder and cajun seasoning. Cook for 20 minutes or until the chicken is tender and can be shredded with a fork.
- Cut the poblano peppers down the middle. Remove the seeds and add the olive oil. Coat evenly.
- Put the peppers in the oven at 375 degrees for 30 minutes.
- Add the tomatoes to the shredded chicken. Stir and add the red pepper flakes and garlic salt. Stir well and cook for 10 minutes.
- Add the monterey jack cheese to the chicken mixture. Stir well.
- Remove the peppers from the oven.
- Add 2-3 tbsps of mixture to each pepper.
- Add cheddar cheese on top of each pepper.
- Put the peppers in the oven at 375 degrees for 20 minutes or until the cheese has melted.
- Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
