Amazing Stuffed Poblano Peppers

These peppers are stuffed with onion, rice, cheese, shredded chicken, and plenty of traditional seasonings. They go great with salsa and guacamole.

Ingredients:

• 6 poblano peppers, roasted
• 4 chicken breasts roasted, skin removed and meat shredded
• 1 large purple onion, diced and sauteed until soft
• 1 garlic clove, minced
• 1 1/2 cups shredded block cheddar cheese
• 1 cup cooked white rice
• 1/3 cup chopped fresh cilantro
• 1/2 tbsp kosher salt
• 1/2 tbsp ground black pepper
• 1 16 oz container sour cream
• 1 cup half and half
• 1/2 cup water
• shredded cheddar for topping

Directions:

Grill peppers until skins are blistery and blackened, about 10 minutes. Place in covered bowl for 10 minutes to cool. Remove blackened skin as best as you can. Remove seeds and stems also. It is okay to leave some behind and set aside. Place shredded chicken, onion, garlic, rice, cheese and cilantro in a bowl and combine. Stuff peppers placing seam side down on oiled baking dish. If peppers tear that is fine. Just wrap pepper around stuffing and nobody will know. Whisk sour cream with half and half and water. Spoon over peppers and top with more shredded cheddar. Bake covered at 375 degrees for 45 minutes. Remove aluminum foil and bake 10-15 minutes more or until cheese is browned.

Number of Servings: 6

Notes from the Cook: