Stuffed Poblano Peppers


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Serves 6 | Prep Time 10 minutes | Cook Time 30 minutes

Why I Love This Recipe

Recipe from I Breathe I'm Hungry

https://www.ibreatheimhungry.com/cheesy-chicken-stuffed-poblanos-low-carb-gluten-free/


Ingredients You'll Need

FOR PEPPERS:
4 cups shredded chicken (I use 1 whole, shredded rotisserie)
1/3 cup salsa (I use Medium Pace Picante Sauce)
1/2 cup full-fat sour cream
1 cup sharp cheddar cheese (shredded)
1 cup mozzarella (shredded)
6 medium poblano peppers


Directions

Combine the shredded chicken, salsa, sour cream, 3/4 cup cheddar, and 3/4 mozzarella (reserve 1/4 cup each for top) in a large bowl. Mix thoroughly and set aside.


Wash and spread the whole poblano peppers on a cookie sheet. Set under oven broiler on high for about 3 minutes person side, or until the skin is blackened. Remove and cover with a clean towel for 10 minutes to steam and cool.


Remove the towel and peel the skins from the peppers, then gently cut the peppers down one side and remove the seeds and pith. Stuff each pepper with the chicken mixture and top with the remaining cheese.


Bake at 375 for 20 minutes, then remove and serve hot.


Pairs Well With

Spanish Cauliflower Rice


Questions, Comments & Reviews



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