Stuffed Poblano Peppers

I have made this recipe a few different ways, but I've found that this is the best way to prepare it.  Using the Spanish style rice gives this particular adaptation a more authentic taste.  If you want to save a little time and money, then Uncle Ben's Santa Fe Style minute rice can be substituted.  Instead of having to prepare the rice according to package instructions, a quick nuke in the microwave will work.

Ingredients:

3 large poblano peppers
2 C diced rottiserie chicken
8 oz. shredded pepper jack cheese
3 Tbsp sour cream
1 package Spanish style rice


Directions:

Preheat the oven to 400 degrees.  Remove the tops of the poblano peppers, slice in half lengthwise and remove seeds.  Discard stems and seeds.

Cook the rice according to package instructions.  Chop the pepper caps and add to the rice as it cooks.  If you are using a minute rice for this recipe, then skip this step and discard the pepper tops or save for a snack while cooking!

Dice the chicken (for this recipe I used only the breasts).  Using the rotisserie chicken saves time because it is already flavored and cooked.  The remaining chicken can be used in other recipes or the carcass can be used to create your own homemade stock.  If you prefer, cook 2 chicken breasts, season with garlic and cumin, and dice.

In a large bowl, combine the chicken, rice, sour cream, and 1 C of the shredded cheese.

In the bottom of baking dish, add 1/3 to 1/2 cup of water so that the peppers will soften as they cook.  Stuff each one of the peppers with the chicken and rice mixture and top with the remaining 1 C of shredded cheese.  These peppers do not have high sides, so the rice mixture will be mounded on top of each one.  The recipe can be altered by keeping the peppers whole and only removing the caps and seeds if you prefer.

Photo courtesy of: thelittlegsp.com 

In the preheated oven, bake the peppers for 25 minutes, uncovered.  All of the ingredients are cooked, so you are simply baking to achieve a golden brown on the top of each peppers and a desired softness.  If the cheese has melted and browned and the peppers are not soft, simply cover with foil, tenting the top, and allow the peppers to cook through.