Stuffed Poblano Peppers

Oven baked chicken stuffed poblano peppers are delicious, gorgeous, and healthy.

1 teaspoon olive oil for the pan
4 medium poblano peppers (1 lb. total weight w/ refuse, 12 oz. cleaned)
1 tablespoon olive oil
2 medium tomatoes, diced (10 oz.)
1/2 medium onion, diced (4 oz.)
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse kosher salt (not fine salt)
2 cups cooked chicken breast, shredded (10 oz.)
1 cup part skim mozzarella, shredded (4 oz.)
1/2 cup chopped fresh cilantro
1/2 cup cheddar, shredded (2 oz.)

Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil.
Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.

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