Friday, February 17, 2012

Stuffed Poblano Peppers

I had every intention of not blogging today since I'm still regrouping from vacation, but after I made dinner last night I thought you all would be very mad if I didn't share this with you. Before I share the recipe, do you find it ridiculously hard to re-adjust to life after vacation? Not only did I go back to work with 219 emails to go through, (literally) but then there is the unpacking, sorting through the mail, grocery shopping, laundry, and the overall adjustment of not waking up to a pond with swans in it is killin' me! Luck is on my side though, because I didn't realize it was a 3 day weekend until today. Thank. Goodness. 

While I was taking care of one of these chores, I stumbled across the idea for last nights dinner. I'm totally that person that grabs a magazine while checking out at the grocery store and tries to flip through it as quickly as possible, hoping deep down the line takes a little longer just so I can read more magazines. When we were grocery shopping the night we got back (and I practically only had one eye open) I grabbed a clean eating magazine while we were in line, but only had about 2.4 seconds to look at it. I flipped to a page with a picture of a stuffed poblano pepper but didn't get the chance to look at what was in it. BUT, the inspiration was still there!

Ingredients
Poblano Pepper 
Salsa Chicken
Toppings of choice:
Lettuce
Tomato
Red onion
Pepper Jack Almond Cheese 
Greek Yogurt
Tapatio
(It would also be great with spanish style rice, but I try not to do starchy carbs with dinner)

Directions 
1. Make salsa chicken by placing chicken breasts, one bottle of salsa, and one can diced green chili's in the crock pot for 5 hours. 
2. Roast poblano pepper in oven at 375 for about 20 minutes or until the outside starts to turn black. 
3. Slice pepper down the middle and stuff with chicken and your favorite toppings. 

So glad I was the annoying girl that picked up a magazine in the checkout line! Yum!

2 comments:

  1. Looks and sounds wonderful! I've always been afraid to try poblanos, you've turned me around with this recipe. I make your salsa chicken often and love it. My Paleo daughter makes a spanish cauliflower rice that might be a great compliment to this recipe. I think she runs uncooked cauliflower thru her food processor then sautes on the stove and ad's some seasonings and salsa till it's almost tender. Thanks for this recipe !!

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  2. I'm one of those crazy magazine people too!! I never want the line up to move because I absolutely love flipping through the magazines! These peppers look awesome. I still need to get on this salsa chicken. I have been having a weird aversion to meat and haven't eaten any in about two weeks. I'm thinking the salsa chicken might be easier to handle because it's not like a big chunk of meat I have to bite into... Weird, I know. It's a mental thing. I think because I was veg for over five years! It's been hard to go back and there are days it makes me feel sick to eat meat :(

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