This recipe is great for chilly autumn and winter nights. Some Poblano peppers are hotter than others. By removing the seeds and membranes before stuffing you guarantee a milder flavor.
- 6 small or 4 large Poblano peppers
- 1/2 tablespoon olive oil
- 3/4 cup onion, diced
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 cup diced mushrooms
- 1/2 cup chopped tomatoes
- 2 cups chicken breast, cooked and finely chopped
- 3/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon southwest seasoning (e.g. Penzeys)
- 1 cup shredded Mexican cheese (can use reduced fat)
- Pre-heat oven to 350 degrees Fahrenheit
- Slice tops of peppers off. Cut a slit down the center. Remove seeds and membranes. Set aside.
- Heat oil in nonstick skillet coated with cooking spray. Add onions and salt. Saute 5 minutes, or until softened. Add garlic and mushrooms. Cook 3 minutes more.
- Stir in chicken and spices. Remove from heat and allow to cool slightly.
- Stir in cheese.
- Stuff mixture into prepared peppers. Place in baking dish lined with foil, sprayed with cooking spray. Cover with foil and bake in 350 degree Fahrenheit oven for 30 minutes. Remove foil and bake an additional 7-10 minutes.
- This recipe leaves the peppers “crunchy.” If you prefer, you may broil the peppers until the skin begins to blacken and blister, turning until all sides are blistered. Be careful not to let them go too long. Remove from oven and place under a towel for 10 minutes. Peel the skin and continue with the recipe.
- If you don’t have Southwest seasoning, feel free to use Chili Powder or just eliminate it all together. It will still be delicious.