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Yum. These were really tasty. A while ago a friend of mine posted a picture on Facebook of a stuffed pepper that his wife had made him for dinner. It looked SO good! For months my mouth watered for it. When we were able to get together with them I made a special request to have them for dinner. They were delicious! As soon as I saw this recipe I knew I wanted to try it to take a whack at stuffed peppers (well, other than these, these, and these) myself – success! Major hit.

Source: Fine Cooking

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
1 tbsp. olive oil
2 cups shredded cooked chicken, preferably dark meat
1 1/2 c cooked brown or white rice
2 c (7 oz) grated sharp or extra-sharp white Cheddar
1/4 c chopped fresh cilantro
1 tbsp. lime juice

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil. Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet. Purée the tomatoes, onion, garlic, oregano, cumin, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed. Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

[My 2 Cents]
When I broiled the peppers four inches from the broiler I found that it was entirely too close. I ended up moving the rack down to the middle of the oven. It took longer, but I felt safer and didn’t feel like the peppers were going to explode at any given moment. When it came time to peeling off the skin I found that if I tried to take the skin off the peppers fell apart. I ended up leaving it on and it was fine. Trying to turn them inside out didn’t work either because they were too flimsy, so I just got the seeds out the best I could as they were. Maybe I broiled them too long (?). The original recipe called for a pinch of cinnamon. I added it, and then wished I hadn’t. Next time I would leave it out. You are welcome to add it if you want.

A quick tip for shredding chicken. You may already know, but I recently learned that you can use your food processor to shred chicken. Brilliant! I loved how easy it was, so fast and I didn’t even have to get hand cramps trying to shred it by hand!

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2 comments on “Poblanos Stuffed with Cheddar and Chicken
  1. Laurie

    I have the peppers from my Bountiful Baskets co-op purchase this week and was thinking I would have to see what Yvonne might have in store for these? Were you reading my mind?

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