Ground Chicken and Veggie Stuffed Poblano Peppers Recipe
Servings Prep Time
6servings 0:15
Cook Time
0:20
Servings Prep Time
6servings 0:15
Cook Time
0:20
Ingredients
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