Ground Chicken and Veggie Stuffed Poblano Peppers

  • Yield:

    6 servings

  • Total Time:

    35 mins

  • Prep Time:

    15 mins

  • 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

  1. To Roast the Poblanos:
  2. Brush the poblano peppers with Mazola® Corn Oil.
  3. Roast 5 minutes on each side.
  4. Place in a plastic bag or under plastic wrap to steam.
  5. Peel the skin.
  6. Make a slit down the middle of the poblanos (don’t go fully through the pepper).
  7. Remove the seeds. Set aside.
  8. For the Filling:
  9. Heat the Mazola® Corn Oil.
  10. Add the chicken.
  11. Season with salt, pepper, cumin, and oregano.
  12. With a spatula, break up the chicken.
  13. Add the onion, garlic, tomato, and squash.
  14. Mix and cook for 2 minutes.
  15. To Assemble:
  16. Fill the poblanos with the filling (use your best judgment when adding the filling to the center of the peppers).
  17. Broil for 5 minutes.
  18. Serve and enjoy.
  19. Recipe by Maggie Unzueta @mamamaggieskitchen