Stuffed Poblano Peppers

By Kim Ohlweiler

Ingredients:

6-8 poblano peppers
Olive oil
2 chicken breasts, diced (can substitute ground beef or shredded pork)
1 small onion, diced
2-3 cloves garlic, minced
1 can black beans, drained
1 can diced tomatoes, drained
1 cup shredded cheddar cheese, divided
2-3 jalapeno peppers, diced (I remove seeds and membranes)
2 teaspoons cumin
Salt & pepper

 

Directions:

Preheat the broiler.

Broil the poblanos until they are black and blistered. Remove them from the broiling pan and place in a large bowl; cover with plastic wrap and allow to cool.

Turn the oven to bake at 350 degrees.

Meanwhile, heat some olive oil in a large, heavy skillet. Season the chicken with salt, pepper, and cumin and brown until cooked through. Remove from pan and keep warm.

Add a little more olive oil if necessary and saute the onions and garlic for a few minutes, until soft. Stir in the tomatoes, beans, and cooked chicken and remove from heat.

Peel the poblano peppers. The blackened skin should come off easily. Make a slit in each pepper and remove the seeds and membranes. Put a small amount of cheese in the bottom of each pepper (about 2 tablespoons) and stuff with the chicken mixture. Line the peppers up in a baking dish. Sprinkle the leftover cheese over the top and bake for 20-30 minutes until the cheese is melted and everything is heated through.

Serve with saffron rice.
Serves: 4