Chicken-Stuffed Poblano Peppers

I love these flavorful (and healthy!) stuffed Mexican peppers.  They are too spicy for everyone else in my family, but luckily Mexican ingredients are so easily adaptable that they can make nachos or soft-shell tacos out of the Mexican fixings used in this meal.  If you have leftover pinto beans, you can make refried beans while the peppers cook for a delicious side.

Chicken-Stuffed Poblano Peppers

Makes 1 serving

Ingredients:

1 large poblano pepper

1 teaspoon olive oil

1/4 cup chopped tomato

1/4 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1/2 cup cooked, shredded chicken

1/4 cup pinto or black beans, drained

1/2 cup shredded sharp cheddar cheese, divided

Directions:

1. Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with oil.

2. Rinse and dry the poblano pepper.  Cut a thin slice off the top and cut the pepper in half.  Remove seeds and core.  

3. Heat olive oil in a skillet over medium-high heat.  Add tomatoes, onion, garlic, salt, oregano and cumin.  Cook, stirring often, about 5-7 minutes.  Off heat, stir in chicken, beans, and 1/4 cup cheese.  

4. Stuff the mixture into the pepper halves, packing lightly so it doesn't fall out.  Top with remaining cheddar cheese.

5. Bake about 30 minutes, until peppers are soft (and possibly charred in places).  Remove from oven, and turn oven to broil.  Place pan about 6 inches below heating element and broil for 1-2 minutes, until cheese gets brown spots.  Let rest 5 minutes before serving.  

Source: adapted from healthyrecipesblogs.com