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Instructions |
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Preheat the oven to 350. Wash and then using a
sharp paring knife make a slit down the side of
each pepper from top to bottom. Cut away the
seeds and membrane inside each pepper and rinse
with water. Set aside.
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Using a large non-stick skillet heat 2
teaspoons of oil over of medium high heat.
Add the chopped onions and garlic and cook
stirring frequently until the onions are
translucent and starting to turn golden.
Add chicken and tomatoes/chilies. Spray a 2
quart casserole dish with nonstick cooking
spray.
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Oil the outside of the poblano peppers and place
them cut side up in the casserole. Divide the
chicken mixture and stuff into each pepper through
the slit. Stuff the cheese into the chicken
mixture of each pepper.
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Cover and bake for 40 to 45 minutes. Remove the
cover for the last 10 minutes of cooking.
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Originally Submitted
10/12/2017
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