Ground Chicken and Veggie Stuffed Poblano Peppers Recipe
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Yield:
6 servings
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Total Time:
35 mins
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Prep Time:
15 mins
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Cook Time:
20 mins
Ingredients
- To Roast the Poblanos:,
- 4 poblano peppers
- 2 teaspoons Mazola® Corn Oil
For the Filling:,- 2 tablespoons Mazola® Corn Oil
- 1 pound ground chicken
- ¼ onion, diced
- 1 garlic clove, finely minced
- 1 tomato, diced
- 1 squash, diced
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- Pinch of oregano
Instructions
- To Roast the Poblanos:
- Brush the poblano peppers with Mazola® Corn Oil.
- Roast 5 minutes on each side.
- Place in a plastic bag or under plastic wrap to steam.
- Peel the skin.
- Make a slit down the middle of the poblanos (don’t go fully through the pepper).
- Remove the seeds. Set aside.
- For the Filling:
- Heat the Mazola® Corn Oil.
- Add the chicken.
- Season with salt, pepper, cumin, and oregano.
- With a spatula, break up the chicken.
- Add the onion, garlic, tomato, and squash.
- Mix and cook for 2 minutes.
- To Assemble:
- Fill the poblanos with the filling (use your best judgment when adding the filling to the center of the peppers).
- Broil for 5 minutes.
- Serve and enjoy.
- Recipe by Maggie Unzueta @mamamaggieskitchen
