Stuffed Poblano Peppers

Inspired by the variety of peppers that we’ve decided to grow in our edible garden this season, this recipe meets my personal requests of tasting absolutely delicious, while still packing a nutritious punch👊 I chose to use poblano peppers for this, as they’re currently on full rotation within our family garden. 

(Quick fun-fact - Did you know that poblano peppers, while mild in taste (similar to a green bell pepper) are actually part of the chili pepper family? That’s right! They are actually sold as green, unripe peppers, and when they ripen they become red in color and spicy! They’re then dried and sold as ancho chili’s.)

The recipe has been adapted from the Skinny Taste cookbook. I made it into my own, adding in the flavors that appeal to my family’s palate. Feel free to switch around ingredients as you desire - my goal is to teach you how to choose what appeals to your own palate while still understanding the health benefits that this one provides!

Serve your peppers with brown rice(cooked in bone broth), a few slices of avocado, or even with cauliflower rice to keep it low-carb. For a vegetarian or vegan option, stuff with quinoa instead of the chicken. You can easily double or triple the recipe, as leftovers freeze and reheat really well.

Make ahead option below!

Yields 4 servings 

INGREDIENTS 

1. Chicken

3 boneless, skinless chicken breasts (about 1.5lbs)

1 cup Bone Broth ( I love using Brodo)-rich in vitamins & minerals & collagen & helps with immune system

1 can (14.5 oz) or half a carton of diced tomatoes. 

1 yellow onion, chopped

2 cloves garlic, minced - anti inflammatory benefits

A few sprigs of thyme 

1 tsp each of cumin, onion powder, garlic powder, paprika, & chili powder

Salt & pepper to taste

2. Main event 

4 poblano peppers -rich in vitamins A&C and antioxidants like capsaicin, all of which contain anti cancerous activities.

1 medium jalapeño pepper (or pickled jalapeños)

3. Sauce

4 medium vine tomatoes

1/2 onion

3 garlic cloves

2 tbsp fresh cilantro

1 tsp avocado oil -great for skin and eye health!

1 tbsp Mexican Seasoning*

1 tbsp tomato paste

Salt & pepper to taste

4. Filling

1 tsp avocado oil

1/2 cup diced onion

3 large garlic cloves, minced

All but one cup of the shredded chicken

1 cup cannellini or white beans, drained-These nutrient powerhouses contain fat blasting resistant starch as well as vitamin B6 -which helps with anti-aging by repairing skin cells.

2/3 cup Bone Broth or whatever is leftover from the carton.

1 tbsp Mexican Seasoning 

Salt & pepper to taste

About 1 cup of grated Mexican Cotija cheese- lower in lactose if you’re lactose sensitive

2 tbsp fresh chopped cilantro for garnish 

METHOD

Step 1. Make the chicken*

In a crockpot, place all ingredients and cook for 6-8 hours on low. Or for 4 hours on high.

I use a Dutch oven (love my Staub Dutch oven with a pineapple finial!) and cook it in the oven at 250*F for 3.5 to 4 hours. Set it and forget it!

When done, pull the chicken breasts apart with two forks. You will have some shredded chicken leftover, so be sure to use it in any recipe that calls for it or to top a salad!

*To make it vegan/vegetarian cook quinoa instead in bone broth.

Step 2. Roast the poblanos

You can do this on an open flame over your stove or in the oven using the broiler.

I prefer the broiler.

Set the oven to broil.

Place whole poblano peppers on a lightly oiled baking sheet 6 inches from the broiler flame, and broil about 5-10 minutes, or until skins are thoroughly blackened, flipping every couple minutes. Do the same with the jalapeño, if using it in raw form. Peel and discard the skin. Don’t go crazy, it’s OK if some skin remains. Cut the poblanos open lengthwise and carefully remove the seeds, without compromising the stem.

Turn the oven temperature down to 350*F.

Step 3. Make the sauce 

This delicious tomato based sauce acts as a mild yet crucial base for these stuffed beauties.

Throw everything but the olive oil into a high speed blender until thoroughly puréed. *In place of Mexican Seasoning you may use whatever you have, including: onion powder, garlic powder, cumin, paprika, & chili powder.

In a large non stick skillet, heat the oil over medium heat. Add the tomato mixture and simmer uncovered, stirring occasionally, until slightly thickened. About 20 minutes.

Pour almost all of the sauce (leave 1/4 cup to serve on the side) into the bottom of a 9x13-inch baking dish or into a cast iron pan. Set aside.

Step 4. Make the filling

In a large nonstick skillet, heat the olive oil over medium heat. Add onion and garlic and cook for about 2 minutes until soft.

Add in the shredded chicken, white beans, bone broth, and Mexican seasoning. Salt & pepper to taste. Cook for 5 minutes, stirring often until the broth has reduced. 

Step 5. Stuff the peppers

Stuff the pepper using the filling. Place the peppers, open side up on top of the sauce in the baking dish or cast iron pan. Top each pepper with cotija cheese.

Bake in oven uncovered for 25 minutes, until cheese is bubbling.

BUON APPETITO!

⭐️ ProTip: make these ahead. Once stuffed and placed on top of red sauce, you can cover the dish with foil and refrigerate for up to 3 days. Increase oven cooking time by 10 minutes if preparing ahead.