Stuffed Poblano Peppers

Stuffed Poblano Peppers

Stuffed Poblano Peppers

1 teaspoon olive oil for the pan
4 medium poblano peppers (1 lb. total weight w/ refuse, 12 oz. cleaned)
1 tablespoon olive oil
2 medium tomatoes, diced (10 oz.)
1/2 medium onion, diced (4 oz.)

  • First. Preheat oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and brush it with a little olive oil.
  • Next step is, Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
  • Next, Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
  • Complete Ingredients and Instructions:

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