Stuffed Poblano Peppers
Recipe from Taste of the South

Stuffed Poblano Peppers

by 2  people

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Servings: 8
Prep Time: 15 mins
Total Time: 1 hr 15 mins
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  • 1   tablespoon 
    extra-virgin olive oil
  • 1 1/2  cups 
    chopped onion
  • 2   teaspoons 
    minced garlic
  • 1   
    zucchini, grated
  • 1   cup 
    fresh or frozen corn kernels
  • 1  14 1/2 ounce can 
    fire-roasted tomatoes
  • 1   pound 
    boneless skinless chicken tenders, cooked and shredded
  • 2   teaspoons 
    ground cumin
  • 1 1/2  cups 
    shredded white Cheddar cheese, divided
  • 1/2  cup 
    sour cream
  • 2   teaspoons 
    fresh lime juice
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    ground black pepper
  • 4   
    large poblano peppers, cut in half horizontally and seeded
Preheat oven to 350 degerees F.
In a large skillet, heat oil over medium heat. Add onion and garlic. Cook for approximately 4 minutes, or until tender. Add zucchini, corn, tomatoes, chicken, and cumin. Cook for 10 minutes. Add 1 cup Cheddar, sour cream, lime juice, salt, and pepper, stirring until well combined.
Spoon filling into each pepper half. Place peppers in a 13 x 9 x 2-inch baking dish.
Bake for 30 minutes. Remove from oven, sprinkle remaining 1/2 cup cheese over filling, and bake for 12 to 15 minutes, or until cheese is melted and beginning to brown.
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