Chicken Stuffed Poblano Peppers

This is perfect summer and pre-fall meal. Make it as spicy or as mild as you'd like and feel free to sub out chicken for hot sausage or chorizo. Here is what you'll need to make 4-6 stuffed poblano peppers:

Photo byLori

Ingredients:

• 4-6 large poblano peppers

• 1 tbsp olive oil or bacon fat
• 1/2 medium onion, diced
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

• 1, 14.5 oz can diced tomatoes
• 1 Tbl lime juice (about 1 lime)
• 1/2 cup sour cream
• 1 cup cooked rice
• 1 cup frozen or canned corn
• 1, 14.5 oz can black beans
• 2 cups shredded chicken
• 1 jalapeno, diced (optional for heat)

• 1/3 cup fresh cilantro, chopped
• 1 - 1 1/2 cups shredded Monterey jack cheese

Preheat the oven to broil. Arrange the poblano peppers on a baking sheet and broil for about 3 minutes until slightly blistered. Flip the peppers and broil for an additional 3 minutes. Remove the peppers from the oven and reduce the temperature to 350°F. Once the peppers are cool enough to handle, carefully make a slit down the middle of each pepper without cutting them in half. Gently remove the seeds and pith, keeping the peppers intact. Set aside.

In a large skillet, heat about 1 tablespoon of olive oil or bacon fat over medium-high heat. Once hot, add the onions and sauté for about 5 minutes until softened. Add the garlic, spices, and salt, mixing well. Add the diced tomatoes and cook for another 2 minutes. Lower the heat to a simmer and stir in the lime juice and sour cream. Then, add the cooked rice, corn, black beans, and shredded chicken, and cook over low heat until the mixture is heated through. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese and cilantro. Taste and adjust seasoning with additional salt and pepper if needed.

Carefully spoon the filling into each roasted poblano pepper, dividing it evenly and filling each pepper to the top. Sprinkle the remaining cheese over the stuffed peppers.

Bake the peppers on a baking sheet at 350°F for 15-17 minutes. Then, switch the oven to broil for an additional 1-2 minutes to melt and bubble the cheese, keeping a close eye to prevent burning.

Remove from the oven and serve hot. Enjoy!