Poblanos Stuffed with Cheddar and Chicken

I love poblano peppers. Love them. They aren't that expensive and have a wonderful, mild flavor. Even the girls liked these! Leftover stuffing would be great in tacos or burritos as well.


Poblanos Stuffed with Cheddar and Chicken

4 large poblano peppers
1 can crushed tomatoes
1 clove garlic - chopped
1tsp dried oregano
1tsp ground cumin
pinch of cinnamon (really, do it.)
2C cooked, shredded chicken
1/2C cooked rice
1/2C black beans
2C shredded cheddar

Preheat the oven to 425*. Line a baking sheet with foil. Coat the peppers with some olive oil and salt/pepper. Roast in the oven 15-20 minutes, turning halfway. Place the peppers in a glass bowl and cover with plastic wrap and let cool. Once they are cool enough to handle, peel the skins and make a slit from the stem to the tip to make an opening. Remove the seeds and membranes.

In a large skillet add the crushed tomatoes, garlic, oregano, cumin and cinnamon. Bring to a boil and then let simmer 10 minutes. Add the chicken, rice and black beans. Mix well. Stir in 1 cup of the cheese. Spoon the filling into the peppers. Sprinkle with the remaining cheese. Place on a baking sheet and cook in the oven until the cheese is nice and melted. Serve with salsa/sour cream and cilantro.

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