Name: Delicious Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: Olive oil spray; 4 medium-sized poblano peppers, 1 lb total weight with refuse, 12 oz cleaned weight; 1 tbsp olive oil; 2 medium tomatoes, diced (10 oz); ½ medium onion, diced (4 oz); 1 tbsp fresh garlic, minced; 1 tsp Diamond Crystal kosher salt or ½ tsp of any other salt; 1 tsp dried oregano; 1 tsp ground cumin; 2 c cooked chicken breast, shredded (10 oz); 1 c part-skim mozzarella, shredded (4 oz); ½ c cilantro, chopped; ½ c sharp cheddar, shredded (2 oz)

Description

These Delicious Stuffed Poblano Peppers. Are a household hit. Brimming with vibrant, smoky flavors. That makes dinner feel special. The roasted poblanos provide a mild heat. Perfectly balanced by a savory filling of shredded chicken, juicy tomatoes, and fragrant herbs and spices. Topped with gooey mozzarella and sharp cheddar. Each bite is a delightful blend of textures. And tastes. This recipe is not only nutritious. And packed with protein. But also easy to prepare. Making it ideal for both busy weeknights. And relaxed weekend meals. Whether you’re cooking for family or friends. These stuffed peppers. Are sure to impress. And satisfy.

Ingredients

Scale

Olive oil spray

4 medium-sized poblano peppers, 1 lb total weight with refuse, 12 oz cleaned weight

1 tbsp olive oil

2 medium tomatoes, diced (10 oz)

½ medium onion, diced (4 oz)

1 tbsp fresh garlic, minced

1 tsp Diamond Crystal kosher salt or ½ tsp of any other salt

1 tsp dried oregano

1 tsp ground cumin

2 c cooked chicken breast, shredded (10 oz)

1 c part-skim mozzarella, shredded (4 oz)

½ c cilantro, chopped

½ c sharp cheddar, shredded (2 oz)

Instructions

Preheat oven to 400°F. Line a baking sheet with foil and spray with oil.

Rinse and dry poblanos, cut off tops, remove cores and seeds, and make a slit down each side.

Heat olive oil in a skillet over medium-high heat. Add tomatoes, onion, garlic, salt, oregano, and cumin. Cook until liquids evaporate, 5-7 minutes. Stir in chicken, mozzarella, and cilantro.

Stuff the peppers with the filling and place them on the baking sheet, slit side up. Spray with oil.

Bake for 30 minutes until peppers are soft and charred.

Switch oven to broil. Top peppers with cheddar cheese and broil for 1-2 minutes until cheese melts.

Let rest for 5 minutes before serving.

Notes

To ensure this recipe is gluten-free. Check that all the ingredients you use are certified gluten-free. While the core ingredients like chicken, poblanos, tomatoes, and fresh herbs. Are naturally gluten-free. Packaged items such as shredded cheeses, dried spices, and even salt. Can sometimes contain gluten as an anti-caking agent. Or filler. Look for products labeled “gluten-free” to be certain. Additionally, if using store-bought rotisserie chicken. Confirm that it is gluten-free. As some prepared chickens. Can be seasoned with gluten-containing spices or sauces. By carefully selecting gluten-free certified products. You can enjoy these delicious stuffed poblano peppers. Without worry.

Prep Time: 20 minutes
Cook Time: 30 minutes