Peppers Stuffed with Cheddar & Chicken
2017-08-04 19:37:40
Ingredients
- 4 corno di toro peppers or poblano chilies
- 2 medium tomatoes, chopped
- 1/2 medium onion, chopped
- 1 clove garlic, chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/8 tsp. cinnamon
- 1 Tbsp. olive oil
- 2 cups shredded cooked chicken
- 1 1/2 cups cooked rice
- 2 cups grated sharp cheddar
- 1/4 cup cilantro, chopped
- 1 Tbsp. lime juice
Instructions
- Slit peppers lengthwise and set on a foil lined baking sheet.
- Broil 5 to 8 minutes on high until blackened, turning often.
- Cool slightly.
- Peel off the skins and cut out the seed core removing all seeds and leaving stem.
- Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.
- Heat the oil in a 12 inch skillet over medium heat.
- Add the puree and cook, stirring often, until thick, 8-11 minutes.
- Remove from heat and stir in the chicken, rice, 1 cup cheese, cilantro and lime juice.
- Season with salt.
- Place peppers on the baking sheet and stuff with filling.
- Broil the stuffed peppers until the cheese melts, about 4 minutes.
- Top with the remaining cheese and broil until completely melted, about 2 minutes.
Adapted from Fine Cooking
Adapted from Fine Cooking
Newcastle Produce https://newcastleproduce.com/