Stuffed Poblano Peppers
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
8 servings
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 (14.5-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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