Chicken Stuffed Poblano Pepper "Tacos"
Tired of ho-hum beef and rice stuffed bell peppers? Don't get us wrong, we'll always sit down to a plate of classic comfort food, but we prefer to kick it up a notch with Chicken Stuffed Poblano Pepper "Tacos." Poblano peppers are generally mild, although they're known to pack a surprising punch every once in a while. We use a poblano half as a taco "shell" and stuff it with a simmered and seasoned blend of ground turkey and freekeh, then top the whole thing off with fresh cilantro and creamy queso fresco.
Chicken Stuffed Poblano Pepper "Tacos" may be a strange looking "taco," but it's not without its perks. Compared to tortillas, poblanos are low in calories and carbohydrates and rich in flavor. Poblano peppers contain capsaicin, which has been thought to release endorphins and act as a natural pain and stress reliever. So go ahead and eat up!
Need more capsaicin in your life? Watch Food Clips by FLIK: How to Cook with Chili Peppers for some tips on how to fit more in. We also recommend trying more seasonal favorites, like Local Corn, Pepper, Tomato Saute and Tricolor Quinoa Pilaf with Peppers.
Chicken Stuffed Poblano Pepper "Tacos"
Serving size: 1 stuffed pepper, Makes 6 servings
Ingredients
| 3 poblano peppers |
| 1 1/2 teaspoons canola oil |
| 1/3 cup diced yellow onion |
| 1/2 cup minced button mushrooms |
| 2 1/2 teaspoons diced fresh jalapeno |
| 1 3/4 teaspoons minced garlic |
| 1/2 teaspoon cumin |
| 1 3/4 teaspoons chili powder |
| 1 pound lean ground chicken |
| 1/2 cup canned crushed tomatoes |
| 1/3 cup cooked freekeh |
| 3/4 teaspoon salt |
| 1/4 teaspoon black pepper |
| 2 1/2 teaspoons chopped fresh cilantro |
| 3 ounces crumbed queso fresco |
Instructions
- Preheat oven to 350º F.
- Cut poblano peppers in half lengthwise. Scrape and discard seeds and ribs from peppers (leave stems intact).
- Prepare grill with cooking spray. Lightly char poblano halves on both sides and place on parchment-lined sheet trays, flesh-side up.
- Heat canola oil in a large saute pan. Add onions, mushrooms, jalapeno, and garlic. Cook until softened. Add cumin and chili powder to pan and continue cooking until fragrant.
- Add ground chicken. Brown chicken, breaking into smaller pieces while cooking.Add crushed tomatoes, freekeh, salt, and pepper. Continue cooking until chicken is cooked through. Stir in cilantro.
- Stuff each pepper half with ½ cup chicken filling and top with 2 tablespoons queso fresco.
- Bake just long enough to melt cheese, about 3-5 minutes. Serve hot.
Nutrition info per serving: 250 calories, 15 g fat, 5 g saturated fat, 500 mg sodium, 13 g carbohydrates, 6 g sugar, 5 g fiber, 19 g protein
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