Poblano Stuffed Peppers
I am so so so happy to announce that I am going to be an AUNT. I can sing it from the mountain tops, I am so stinking excited. Ainsley is going to have a built in best friend & I cannot wait to go through motherhood with my sister. She is going to be the best momma to this little girl. SO with that being said, I knew I needed to start catering my Sunday Night meals toward what my pregnant sis would want & this is where the recipe came from! My sister has a love for stuffed poblanos, so I thought I would surprise here with these at dinner the other week. She was SO happy, my niece ( I assume was so happy) and everyone else at the table was as well :) You will be so thankful you made these & your whole family will be too!
Ingredients for Stuffing:
8 large poblano peppers
6 chicken breasts
2 15oz cans of spicy black beans
1 cup frozen corn
15 cherry tomatoes diced
1/2 orange pepper diced
1 block cream cheese
1/2 cup greek yogurt
1/4 cup sour cream
2 cloves garlic minced
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp garlic powder
salt pepper to taste
1 tbsp olive oil
12 oz Monterrey Jack Cheddar
Ingredients/Directions for Poaching Chicken:
12 whole peppercorns
Half a yellow onion
1 tbsp Pink Himalayan Salt
1 tbsp garlic powder
- Put all of these ingredients in a big soup pot , this one I prefer for poaching, because it is tall & easier to have the water covering all the chicken about 3 to 4 inches above
-Bring to a boil and then simmer for 20 minutes
Preheat oven to 375
1. Once chicken is done poaching, start shredding the chicken with fork & knife on cutting board OR if you have a Kitchen Aid you can put it in the blender & on low turn it on to shred the chicken. Then place chicken in a large mixing bowl & season with 1 tsp salt & 1/2 tsp pepper & toss, then set aside.
2. Clean each poblano pepper in half & scoop out seeds. Then place each half on a lined baking sheet or Silpat like we use. Then spray with avocado oil or olive oil on each side OR take a basting brush & brush each side of the pepper, then set aside.
3. In a small stock pot, on low/medium heat add in cream cheese, sour cream & greek yogurt. Keep stirring-- turn down if it starts to get too hot or feel like it is starting to boil. Then add in the 2 garlic cloves minced, once it is all melted & stir in until full incorporated & then set aside.
4. Drain the 2 cans of black beans in a strainer & rinse well. Then keep in sink to let dry a little bit, while you dice the cherry tomatoes & 1/2 orange pepper. Then add in the large bowl with the chicken. Next pour the black beans on top & corn. Toss until well combined. Then sprinkle over the chicken the onion powder, paprika & garlic powder. Lastly pour the cream cheese mixture on top & toss well.
5. Lastly stuff each poblano pepper half with the chicken mixture. Then sprinkle each poblano pepper with Monterrey Jack Cheddar & heat in the oven at 375 degrees for 20-30 minutes. Until the cheese starts to brown & the sides of the poblano pepper start to brown as well.
Then ENJOY! WIth a big salad on the side or more veggies, opportunities are endless!
When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!