Stuffed Poblano Peppers
Stuffed Poblano Peppers
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Ingredients
- 4 poblano peppers, sliced in half and de-seeded
- 2 tablespoons olive oil
- 1 teaspoon salt
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Morton & Bassett Whole Black Peppercorns with Grinder
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Morton & Bassett Chili Powder
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Morton & Bassett Garlic Powder
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Morton & Bassett Ground Cumin
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Morton & Bassett Jalapeño Flakes
- 1 pound chicken breast, cooked and shredded
- 1 ½ cup rice, cooked
- 1 can black beans
- 1 can diced tomatoes
- 1 fresno chile, chopped
- ½ red onion, diced
- ½ lime, juiced
- 1 ½ cups shredded cheese
- 1 bunch cilantro, chopped
Directions
Preheat the oven to 400 °F. Oil the peppers and top with salt and freshly ground M&B Whole Black Peppercorns. Lay face down on a parchment lined baking sheet. Roast for 5-10 minutes to soften the peppers.
While the peppers are roasting, combine chicken, rice, beans, diced tomatoes, fresno chile, and red onion in a bowl. Top with M&B Chili Powder, M&B Garlic Powder, M&B Ground Cumin, and M&B Jalapeño Flakes. Mix and add lime juice.
Remove peppers from the oven and flip over. Fill each pepper with chicken stuffing, then place back in the oven for 20 minutes. Pull from the oven, top with shredded cheese and place back in the oven for 5-10 minutes, until the cheese has melted. Transfer to a serving dish and top with cilantro.