Poblano Stuffed Peppers
  • Alaina Hinkle

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


Directions:

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!!

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