CREAMY STUFFED CHICKEN POBLANO PEPPERS

CREAMY STUFFED CHICKEN POBLANO PEPPERS image

I purchased these peppers from the Farmers Market at a very reasonable price, & was excited to try my hand @ stuffed peppers although I had never made them before. I had an idea of what I wanted to do, & just used ingredients I had on hand. I decided to stuff the peppers with chicken because chicken parts were on sale. I do not...

Provided by Rose Mary Mogan

Time 1h45m

Number Of Ingredients 13

Previous Next

Ingredients

2 Tbsp extra virgin olive oil
2 medium poblano peppers, chopped
1 large onion chopped
4 clove garlic, minced or chopped
1 lb cream cheese, softened room temperature
1 3/4 c sharp cheddar cheese, divided-shredded
6 large poblano peppers, split & top removed
3 c cooked chicken shredded or chopped
8 oz jar roasted red peppers, chopped
1 can(s) rotel diced tomatoes
1 tsp kosher salt, optional or to taste
2 tsp coarse black pepper
2 tsp granulated garlic

Steps:

1. These are some of the main ingredients for the stuffed poblano peppers. I had to use an additional cream cheese. Pre heat oven to 375 degrees F. I chopped these two peppers to go into the filling for flavor.
2. Add olive oil to a medium skillet and add chopped peppers onions and garlic, I USED A FOOD PROCESSOR. and heat over medium high heat until mixture is transparent about 5-7 minutes, then add to a large bowl and allow to cool somewhat.
3. Once cooled add in the softened cream cheese, and chopped roasted red peppers, to a large bowl, stir to mix together.
4. Cook chicken till tender by adding to a large pot of water, adding spices of your choice and cook till tender, once fully cooked, remove from heat, allow to cool, remove skin and bones.
5. Then chop or shred chicken according to your personal preference. NOTE, I AM SURE YOU CAN USE COOKED GROUND BEEF AS WELL IN THIS DISH.
6. Add 1 cup of shredded cheese to cooked pepper mixture, then add in shredded chicken, and stir to mix together.
7. Add in spices, then taste and adjust seasoning according to your personal preference. Remove top from peppers, then slit down the middle leaving an opening for peppers to be filled with chicken & cheese filling. Fill each pepper, then place in a greased casserole dish large enough to accomodate all the stuffed peppers.
8. Now add in the can of un drained diced tomatoes, spreading evenly in casserole dish. Cover dish tightly with a lid or foil, then place in oven and bake in preheated 375 degree F oven for 50 minutes, then remove foil from dish, and top each pepper with remaining shredded cheese. Return to oven until cheese melts. About 10 minutes.
9. Remove from oven allow to cool at least 10 minutes then serve as desired. Note additional peppers can be used to stuff for more servings. My peppers were overly stuffed.