Cauliflower & Chicken Stuffed Poblano Peppers

I’ve been so busy lately and haven’t really been able to post anything! I am off to Chile next week for two weeks, but when I get back I plan to jump back in and start cooking up a storm again!

I made these stuffed poblano peppers recently and absolutely loved them. I bought the peppers knowing I wanted to make something with them, then sort of came up with this recipe after seeing what I had in the fridge that night. Sometimes the best recipes come out of already existing ingredients around the kitchen. I charred the peppers over my gas stove, then stuffed them with a spicy cauliflower “rice” and chicken mixture. And cheese of course, because what would any meal be without cheese? This is an easy recipe that I will definitely be making again!

Ingredients: (serves 2-3)
3 large poblano peppers
1 large chicken breast
6-7 baby bella mushrooms, stems removed, chopped
2 small green onions, chopped
2 garlic cloves, minced
1 small shallot, minced
3 cups cauliflower rice (I buy frozen at Whole Foods, though you can make your own too!)
1 can stewed diced tomatoes
2 oz goat cheese
1/2 cup shaved Parmesan cheese
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Pre-heat oven 350 degrees.

Start by charring the peppers. Cut the tops off the peppers and scoop out the seeds. I cooked mine over the gas stove, turning occasionally until each side have bits of char on them. Set aside to cool. I sliced one side part way open to make it easier to fill the peppers.

Next, salt and pepper the chicken well, then sauté in a little olive oil until cooked thoroughly. Let cool, then shred the chicken. I like to do this with two forks – one holding the chicken in place and the other to shred. Set aside.

In the same skillet, sauté the garlic and shallot together until translucent. Add the green onion and mushrooms and cook for another minute or so. Add the cauliflower, red pepper flakes, paprika, salt and pepper, and cook for 5 minutes. Lastly, add the diced tomatoes and the shredded chicken, and simmer for 2-3 more minutes. Mix in the goat cheese and Parmesan cheese.

Stuff each pepper with the mixture, then place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the filling is golden brown and the peppers are softened. Remove from oven and add some additional Parmesan cheese on top. Enjoy!

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