Chicken Stuffed Poblano Peppers
From MotherAnn 4 years ago
- 1 hour to make
- Serves 2
Just enough heat so you know it has some. Easy to make and easy to eat!
Ingredients
- 1-1/2 cups chopped or shredded rotisserie chicken shopping list
- 1/2 cup cooked rice shopping list
- 1/4 cup diced onion shopping list
- 1/4 cup salsa (I used Medium hot) shopping list
- 1/4 cup shredded Pepper Jack cheese shopping list
- 1-1/2 tsp. ground cumin shopping list
- 2 Poblano peppers, halved lengthwise and seeded shopping list
- 2 Tbls. salsa or to taste shopping list
- 1/4 cup Shredded Pepper Jack cheese (optional) shopping list
- 1/4 cup water shopping list
- 2 Tbls chopped cilantro (optional) shopping list
How to make it
- Preheat oven to 350 degrees F
- In a medium bowl mix the chicken, cooked rice, onion, 1/4 c. salsa, cheese, and cumin.
- Fill poblano pepper halves with the chicken mixture and place in a small casserole dish. Drizzle some salsa over each pepper and then top with shredded cheese (if desired).
- Pour water into bottom of dish, cover loosely with foil.
- Bake in preheated oven until peppers reach desired tenderness; about 1 hour.
- Top with chopped cilantro, if desired.
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