Store Hours
Temporary hours: 10:00am - 4:00pm Daily

Peppers Stuffed with Cheddar & Chicken

Peppers Stuffed with Cheddar & Chicken
Write a review
  1. 4 corno di toro peppers or poblano chilies
  2. 2 medium tomatoes, chopped
  3. 1/2 medium onion, chopped
  4. 1 clove garlic, chopped
  5. 1 tsp. dried oregano
  6. 1 tsp. ground cumin
  7. 1/8 tsp. cinnamon
  8. 1 Tbsp. olive oil
  9. 2 cups shredded cooked chicken
  10. 1 1/2 cups cooked rice
  11. 2 cups grated sharp cheddar
  12. 1/4 cup cilantro, chopped
  13. 1 Tbsp. lime juice
  1. Slit peppers lengthwise and set on a foil lined baking sheet.
  2. Broil 5 to 8 minutes on high until blackened, turning often.
  3. Cool slightly.
  4. Peel off the skins and cut out the seed core removing all seeds and leaving stem.
  5. Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.
  6. Heat the oil in a 12 inch skillet over medium heat.
  7. Add the puree and cook, stirring often, until thick, 8-11 minutes.
  8. Remove from heat and stir in the chicken, rice, 1 cup cheese, cilantro and lime juice.
  9. Season with salt.
  10. Place peppers on the baking sheet and stuff with filling.
  11. Broil the stuffed peppers until the cheese melts, about 4 minutes.
  12. Top with the remaining cheese and broil until completely melted, about 2 minutes.
Adapted from Fine Cooking
Adapted from Fine Cooking
Newcastle Produce