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
Preheat oven to 450 °
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.
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
Preheat oven to 350°
While peppers are steaming, heat olive oil in a medium saute pan over medium high heat.
Add onions and garlic and cook for 1-2 minutes
Add diced chicken and dry seasonings and saute for about 5 minutes
Add diced tomatoes, corn, riced cauliflower, cilantro and saute for roughly 3-5 more minutes
Remove from heat and set aside
Remove skins from peppers, then carefully remove seeds from insides
Place peppers in a baking dish and fill with chicken mixture
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/