Roasted Poblano Peppers Stuffed with Chicken
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 boneless skinless chicken breasts (diced into small bite sized pieces)
  • 4 poblano peppers
  • ½ cup diced tomatoes
  • ½ fresh corn
  • ⅓ cup diced yellow onion
  • 1 clove garlic - minced
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 tablespoon cilantro - chopped (plus more for garnish)
  • ½ cup shredded cheese (we used montery jack and cheddar mixture)
  • 1 cup riced cauliflower (can find in most grocery stores, we buy at Trader Joe's, or rice yourself by adding cauliflower florets to a food processor and pulsing until the texture resembles rice.)
Instructions
  1. Preheat oven to 450 °
  2. Place poblano peppers on a baking sheet and cook until skin is charred - about 3 minutes per side. Rotate peppers so all sides are charred evenly.
  3. Once charred, remove from oven and place in plastic bag (or a bowl covered with plastic wrap) to steam for 5 minutes. This will allow skins to peel off easily
  4. Preheat oven to 350°
  5. While peppers are steaming, heat olive oil in a medium saute pan over medium high heat.
  6. Add onions and garlic and cook for 1-2 minutes
  7. Add diced chicken and dry seasonings and saute for about 5 minutes
  8. Add diced tomatoes, corn, riced cauliflower, cilantro and saute for roughly 3-5 more minutes
  9. Remove from heat and set aside
  10. Remove skins from peppers, then carefully remove seeds from insides
  11. Place peppers in a baking dish and fill with chicken mixture
  12. Top with shredded cheese and bake for 10 minutes or until cheese is melted
Good Thyme Tip - Top with sour cream or Greek yogurt, cotija cheese, fresh avocados or your favorite salsa.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-poblano-peppers-stuffed-with-chicken/