Not only that, they’re darned delicious and allow you to get creative with your cooking. With Thanksgiving over (to our family and American friends/readers), you might have leftover turkey or chicken in the fridge right now. This recipe would be PERFECT for leftovers. If not, start from scratch, but hey! It’s worth it. Ideal for any time of the year, of course. I mean…STUFFED PEPPERS! This is a very Mexican style ingredient combination, with chicken seasoned with ancho and paprika, though if you’re unable to find those specific ingredients, you can use a Mexican blend or even a taco seasoning that you prefer. I think poblano peppers are one of my personal favorite chili peppers to stuff. They’re large enough to comprise a full meal and they bring an earthy flavor like no other pepper. Cheers to the poblano! I love you so. Bell peppers work great, too, and you have options with many different colors. Season chicken with ancho, paprika, salt and pepper. Set into the hot pan and sear each side a couple minutes each. Add beer. Reduce heat to medium-low and let simmer, uncovered, until the beer reduces by about half. Shred the chicken with a couple of forks. Add black beans, rice, chipotle sauce and half the cilantro. Stir to incorporate. Preheat oven to 350 degrees. Set the poblano peppers onto a baking sheet and stuff each with the chicken-bean-rice mixture. Bake until the peppers are softened. Transfer to plates, top with Cojita cheese, avocado, extra cilantro and serve.
Sauces You May Enjoy with Stuffed Poblano Peppers
Mole Poblano Remoulade Sauce Nashville Hot Sauce Beer-Cheese Sauce Recipe
