Stuffed Poblano Peppers
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 45 minutes
Makes: 6 stuffed peppers
- 6x 90g/3oz poblano peppers or equivalent weight capsicum peppers
- 1 tablespoon oil for frying
- 80g/2.8ozs or 1 medium onion, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 350g/12.3ozs chicken breast, finely chopped (I love making these with the Mexican spiced chicken breasts)
- 150g/5ozs corn kernels
- 100g/3.5ozs tinned black beans (drained weight)
- 70g/2.6ozs sun dried tomatoes, finely chopped
- 3 tablespoons finely chopped coriander leaves or stems
- 1 teaspoon tajin seasoning or chilli powder
- 150g/5ozs cream cheese, cubed
- 2-3 tablespoons oil for drizzling
Step 1 - Preheat oven to 180C/350F fan forced and line a baking tray with parchment. Fry the onion on medium heat until soft, then add garlic and fry for 30 seconds. Add the chicken breast, corn, black beans, sun dried tomatoes and coriander and fry until everything is warmed through and mixed together. Add the cream cheese and allow to melt and stir through the mixture distributing it well (this will bind the filling together).
Step 2 -Slice the very top off the peppers but reserve the top to use as a lid. Using scissors cut a small slit down the top of the peppers but don't cut all the way down. Using a teaspoon, stuff the peppers with the filling making sure to get in deep down into the pepper - you can make it bulge a bit too. Press down the filling with the back of the spoon and put the top back on and rest it against the side of the baking tray so that the lid stays on. Drizzle each pepper with oil and then bake in the oven uncovered for 30 minutes. Enjoy!