Chicken Stuffed Poblano With Parmesan Breadcrumbs

READY IN: 1hr 30mins
YIELD: 6 peppers




  • While using gloves, wash the poblano peppers.
  • Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact.
  • Carefully, cut away the seeds, rinse the inside of the chilies, and set aside.
  • In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well.
  • In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix.
  • Preheat oven to 350 degrees Fahrenheit.
  • Coat the cake pan or skillet with olive oil.
  • Stuff the peppers with the mixture, use toothpicks to help sew them together.
  • Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside.
  • Place them cut side up in the baking pan or skillet.
  • Cook for 1 hour or until peppers are done.
  • Serve on top of a bed of saffron rice.