Monday, January 18, 2016

Chicken & Mushroom Stuffed Poblano Peppers

Hey y'all!! Happy Monday!

These stuffed poblano peppers are so delicious, quick and easy to make, which makes them the perfect weeknight dinner! This is a relatively low-carb meal, since there is no rice or grains stuffed in the pepper. You will not miss the rice at all!! It's so good!!
I topped my stuffed peppers with a dollop of sour cream, cilantro, and guacamole, but you can top them with anything you want! Sliced avocados, chopped tomatoes, and salsa are more great toppings! 

Let's get to cooking! 

Chicken & Mushroom Stuffed Poblano Peppers (serves 4)
  • 4 poblano peppers, halved
  • 1 pound ground chicken
  • 1 cup sliced mushrooms
  • 1 onion, medium diced
  • 1/4 cup tomatillo salsa
  • 1 cup shredded pepper jack cheese
  • 1 tablespoon avocado oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste
  • 1/4 cup chopped fresh cilantro, to garnish
  • guacamole to top
  • sour cream to top
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Place poblano peppers cut side down, drizzle on avocado oil, and bake for about 10 minutes, or until crispy.

While the poblanos are cooking, we are going to make the filling! Heat avocado oil in a large pan over medium high heat. Once hot, add onions, and mushrooms and saute for about 4 minutes, or until softened. Add in ground chicken and season with salt, pepper, paprika, and cayenne pepper. Once chicken is almost fully cooked, add in tomatillo salsa and cook until everything looks delicious. 

Time to stuff the peppers! Fill each poblano pepper halve with 1/3 cup filling. Top with cheese and place in oven for about 8 minutes, or until cheese is melted. Top with guacamole, sour cream, and fresh cilantro! Enjoy!! 


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