Stuffed Poblano Peppers

Recipe from Taste of the South
Stuffed Poblano Peppers
SERVINGS
8
PREP TIME
15 mins
TOTAL TIME
1 hr 15 mins
Ingredients
  • 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 salt
  • 1/2 teaspoon ground black pepper
  • 4 large poblano peppers, cut in half horizontally and seeded
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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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