Stuffed Poblano Peppers
Recipe from Taste of the South



by 2  people


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Servings: 8
Prep Time: 15 mins
Total Time: 1 hr 15 mins
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Ingredients
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    1   tablespoon 
    extra-virgin olive oil
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    1 1/2  cups 
    chopped onion
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    2   teaspoons 
    minced garlic
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    1   
    zucchini, grated
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    1   cup 
    fresh or frozen corn kernels
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    1  14 1/2 ounce can 
    fire-roasted tomatoes
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    1   pound 
    boneless skinless chicken tenders, cooked and shredded
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    2   teaspoons 
    ground cumin
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    1 1/2  cups 
    shredded white Cheddar cheese, divided
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    1/2  cup 
    sour cream
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    2   teaspoons 
    fresh lime juice
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground black pepper
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    4   
    large poblano peppers, cut in half horizontally and seeded

Directions
1.
Preheat oven to 350 degerees F.
2.
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.
3.
Spoon filling into each pepper half. Place peppers in a 13 x 9 x 2-inch baking dish.
4.
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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