Prep 15 mins
Cook 45 mins
This is an attractive and tasty dish. These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal.
- 4 medium poblano chiles
- 1 large onion, finely chopped
- 2 -3 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 2 boneless skinless chicken breasts, diced in 1/2 inch cubes
- 1⁄2-1 teaspoon seasoning salt
- 2 roma tomatoes, finely diced
- 1⁄2 cup mushroom, sliced
- 2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
- cooked saffron rice, 4 servings
- While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
- Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
- In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
- Cook until onions begin to turn golden, stirring frequently.
- Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
- Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
- With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
- Pack the chicken mixture into chilies and push cheese into mixture along the slit.
- Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
- Serve on top of a bed of saffron rice.
Delicious! I used pepperjack cheese and added a little bit of cumin and garlic powder. We really enjoyed these. Thanks for sharing!
I am a bachelor who cares about my health. I must say these peppers are one easy, healthy, economic way to create an amazing dinner (healthy as long as you're doing some sort of anaerobic exercise)... My variation consists of a little bacon to add some depth (I don't add salt because of the bacon's salt content) and then top it with paprika before putting in the oven. It is EXCELLENT!! Low sodium, high protein, and leaves you feeling satisfied. Girls are impressed too ;) when its so simple
This recipe is a keeper. DH and I love Mexican food and this is one recipe we will be making again and again. I went the easy way on this recipe using a can of roasted and peeled poblano chiles and rotisserie chicken that I had on hand. I also used Pepper Jack cheese to stuff the peppers and served over Spanish rice. What a delicious dinner :) Thanks for posting this tasty recipe.