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