Stuffed Poblano Peppers
Easy stuffed
Poblano peppers baked in the oven with ground beef (or turkey!) And rice are
packed with bold and tasty flavors and garnished with cheese to make the best
healthy stuffed peppers you've ever tasted!
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 medium onion, diced (4 oz.)
- 1 cup part skim mozzarella, shredded (4 oz.)
- 2 medium tomatoes, diced (10 oz.)
- 1/2 cup chopped fresh cilantro
- 1/2 cup cheddar, shredded (2 oz.)
- 1 teaspoon coarse kosher salt (not fine salt)
- 1 teaspoon olive oil for the pan
- 4 medium poblano peppers (1 lb. total weight w/ refuse, 12 oz. cleaned)
- 2 cups cooked chicken breast, shredded (10 oz.)
INSTRUCTIONS
First, preheat
the oven to 400 degrees F. Line a large rim oven and grill-resistant baking
sheet with aluminum foil and brush with a little olive oil.
Then, rinse
and dry the poblanos. Cut a thin slice of the tops and remove the pit and seeds.
Cut a slit on the side of each pepper. Put aside.
Heat the
olive oil in a large, deep skillet over medium-high heat. Add the tomatoes,
onion, garlic, oregano, cumin and salt. Cook, stirring often, until the liquids
have evaporated, about 7 minutes. Remove from the heat and stir in the chicken,
mozzarella and cilantro, mixing well.
Divide the
filling between the peppers, add it from the top and press it to fill the whole
pepper. Place the stuffed peppers on the prepared baking sheet.
Cook until the
poblanos are soft and charred in places, 20-30 minutes (the smell will be
incredible!).
Remove the
baking sheet from the oven and grill the oven. Garnish the cheddar peppers and
grill until the cheese is melted, about 2 minutes. Let stand 5 minutes before
serving.
Happy Cooking
Time.
