Stuffed Poblano Peppers


4 large poblano peppers

1/2 cup cream cheese, softened

2 cups pepper jack cheese, shredded (save 1/2 cup for topping)

1/4 cup red onion, diced

3 garlic cloves, minced

2 cups cooked chicken, diced or shredded

1/2 cup sweet white corn (if frozen, thaw)

1/2 cup canned black beans, drained

1/2 cup canned diced tomatoes

1/4 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 cup cilantro, chopped

Sour cream, avocado and salsa for topping.

Preheat your oven to 400.

Line a large, rimmed oven proof pan with parchment paper.

Rinse and dry peppers.

Cut a thin slice off one side and remove the seeds.

In a large bowl add in all the ingredients and mix until combined.

Divide the filling among the peppers until they are stuffed.

Add the remaining cheese on top.

Put peppers in the center of your oven.

Bake 60 minutes or until the peppers are soft.

Remove from oven let cool slightly.

Garnish with sour cream, sliced avocado and salsa if desired.

This goes well served with Mexican style fried rice. Enjoy!
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