Stuffed Poblano Peppers
  • Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 10 minutes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375 for 20 minutes, then remove and serve hot.
Recipe from I Breathe I'm Hungry