If you know me AT ALL you would know that Mexican food is one of my absolute favorites. For me I like to take a lot of classics and put a little Latin spin on them. Growing up, you couldn't get me to touch my mom's stuffed peppers, and while the thought of soggy ground beef still haunts me, I've found my own recipe that has made me a LOVER of stuffed peppers. In the southwest stuffed poblano pepper I have incorporated more traditional Mexican elements (ex. salsa, beans, rice) and replaced the god awful ground beef (public enemy number 1 for me) with chicken instead! Personally, I gave up red meat five years ago so that's why I have replaced ground beef with chicken, but if that's what you prefer go ahead and use it (I've also tried it with ground turkey and meatless crumbles, I just preferred chicken). This whole recipe is completely customizable though! I enjoy using poblano peppers because I like the length and the extra bit of spice that comes with it. Whatever variation you make, this is a super dlyssious and simple meal!
- Chicken
- Chicken
- Poblano Pepper
- Red Onion
- Jalapenos
- Corn
- Black Beans
- Salsa
- Mozzarella
- Mozzarella
- Taco Seasoning
Instructions:
1. Preheat the oven to 350 degrees and pop your poblano pepper in the oven (keep and eye on it and cook it until your desired softness).
2. Dice up chicken into small cubes and start cooking in a pan with diced onions and jalapenos. Sprinkles a generous amount of taco seasoning on top.
3. When the chicken has fully cooked, add in your corn and black beans.
4. Cut your pepper in half and stuff each halve with the chicken mixture.
5. Top the chicken stuffed peppers with fresh tomato salsa and sprinkle mozzarella on top.
6. Cook in the oven for 10 minutes.
7. Let cool and add whatever desired toppings you choose, I like sour cream and avocado :) Enjoy!
Instructions:
1. Preheat the oven to 350 degrees and pop your poblano pepper in the oven (keep and eye on it and cook it until your desired softness).
2. Dice up chicken into small cubes and start cooking in a pan with diced onions and jalapenos. Sprinkles a generous amount of taco seasoning on top.
3. When the chicken has fully cooked, add in your corn and black beans.
4. Cut your pepper in half and stuff each halve with the chicken mixture.
5. Top the chicken stuffed peppers with fresh tomato salsa and sprinkle mozzarella on top.
6. Cook in the oven for 10 minutes.
7. Let cool and add whatever desired toppings you choose, I like sour cream and avocado :) Enjoy!
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