I’ve never been of fan of traditional stuffed green peppers but Poblano peppers I can eat all day. Here is my favorite way to make these little numbers that is healthy and low in calories.
- 4 Large Poblano Peppers
- 2 chopped tomatoes
- 1/2 chopped onion
- 1 large clove of garlic chopped, or 1 tablespoon minced garlic
- 1 teaspoon dried or fresh oregano or Italian seasoning
- 1 teaspoon cumin
- 2 pinches of cinnamon (dont be stingy)
- 1/2 teaspoon of salt
- 1-1/2 tablespoon of olive oil
- 2 cups of shredded cooked chicken
- 1 to 1 and 1/2 cups brown or wild rice ( you may use quinoa as well)
- 2 cups low fat cheddar- mild or sharp
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- *taco or enchilada sauce optional*
- Place oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil. Slit the chiles from stem to tip and set on the baking sheet. Carefully clean out seeds, rinse with water. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins. Return the poblanos to the baking sheet. (do not overcook as the pepper will tear very easily)
- Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.
- Stir in the chicken and rice, and then just 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
- Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes. Remove from oven place on plate and drizzle a sauce if available. Enjoy ….. 🙂