Poblanos are mild chili peppers, less spicy that Jalapeños and other Mexican peppers. The medium to large size makes them perfect for stuffing with unlimited possibilities like; ground pork, chicken or beef, shrimp, any vegetarian combination and cheese, which is the traditional form they are stuffed. To me, cheese is too rich and not as healthy as lean ground chicken and colored rice combined. This is how I make mine and you may want to give them a try!
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: Under $9.00 (or $2.25/serving)
4 large Poblano peppers ($2.50)
½ lb. 98% lean ground chicken ($2.50)
1 ½ tbsp. Olive oil
1 tbsp. chopped dry onion
1 tbsp. granulated garlic
1 tbsp. Paprika
1 tbsp. Adobo Goya
½ cup of fresh chopped Cilantro
1 ½ cups of cooked rice
1 ½ cups of Mexican cheese blend ($2.50)
1 Avocado ($1.00)
Season the ground chicken with ½ tsp. olive oil, onion, garlic, paprika and adobo.
In a skillet on med. low, add 1 tbsp. olive oil and sauté the chicken briefly. Then add the cooked rice and some of the cheese and stir. Set aside.
Meantime, char the peppers in the open flame (you can also broil them until charred)
Move them to a paper bag immediately, seal and let them steam for about 4 minutes.
Remove from paper bag and rub them thoroughly to remove all the black skin.
Cut a slit from the stem to the end tip and remove all the seeds and veins.
Turn them inside out and run water inside to ensure all seeds are removed then dry.
Fill the peppers with the chicken-rice mix and add some of the chopped Cilantro.
Top the peppers with cheese and bake briefly at 350 degrees until the cheese melts.
Serve with avocado.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.