Add some flavor to your weeknight meals with these delicious stuffed poblano peppers. Loaded with ground chicken, cheese and corn and cooked in a taco sauce, every bite is truly delicious!
½cupshredded cheese(you can use a taco blend or cheddar)
¼cupfresh cilantro(finely chopped)
Instructions
Pre-heat the oven to 350F / 180c.
Half the poblano peppers and deseed them. Place on a lined baking sheet and bake for 10 minutes.
While the peppers are in the oven, you can make the filling.
Heat the oil in a skillet, once hot, add the ground chicken, salt and pepper, onion and garlic. Cook until the chicken in browned and the onion has softened.
Add the green chilis, taco sauce and corn to the skillet and stir to combine. Cook for a couple of minutes til the sauce is heated through.
Take the skillet off of the heat and stir in the shredded cheese and cilantro.
Spoon the chicken filling into the poblano peppers. You may need to use some small foil balls to get the peppers to stay flat when you fill them.
Top with shredded cheese and bake in the oven for 30 minutes.
Serve!
Notes
To make the peppers lay evenly in the baking tray when you stuff them, you can roll up so little balls of foil to balance them.
Press the chicken and cheese filling firmly into the peppers so it goes into all the nooks and crannies. I found that using a teaspoon was the best way to fill them.
If the cheese on top starts to brown too quickly, cover the peppers with foil.