Chicken Stuffed Poblano Peppers
Poblano peppers stuffed with Mexican crock-pot chicken, sauteed onion, rice, and salsa topped with melted cheese.
Yield
6 servingsPrep
40 minCook
10 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | whole |
chicken breasts
boneless |
*
|
| 6 |
poblano peppers
|
*
|
|
|
rice, quick cooking
|
* | ||
| 2 | cups |
chicken broth
|
|
| 1 | small |
yellow onion
diced |
|
| 1 | jar |
salsa
|
*
|
|
cheese
|
*
|
||
|
mixed spice
Mexican Spice |
* | ||
|
|
* | ||
| * |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | whole |
chicken breasts
boneless |
*
|
| 6 |
poblano peppers
|
*
|
|
| 0 |
rice, quick cooking
|
* | |
| 473 | ml |
chicken broth
|
|
| 1 | small |
yellow onion
diced |
|
| 1 | jar |
salsa
|
*
|
| 0 |
cheese
|
*
|
|
| 0 |
mixed spice
Mexican Spice |
* | |
| 0 |
|
* | |
| 0 | * |
Directions
Crockpot Chicken Directions:
Place all 5 chicken breasts in the crockpot and cover with 2 cups chicken broth. Fill with water until chicken is just submerged.
Cook on low for 8 hours or high for 4 hours.
Shred chicken breasts with two forks.
Pepper Stuffing Directions:
Add oil to a pan and cook the onions until soft.
Combine shredded chicken, cooked rice, Mexican spice, cheese, and salsa with onion in the pan and cook on low.
Stuffed Pepper Directions:
Split peppers from stem to tail.
Broil on high, flipping occasionally until both sides are blackened.
Cool peppers in ice water bath, remove pepper flesh and seeds.
Stuff peppers, top with cheese, and put back in oven until warm.
Note: Mexican Spice
Weber Bold'N Smokey Chipotle Seasoning (Sea Salt, Red Bell Pepper, Onion, Chipotle Pepper and other Spices, Sugar, Garlic, Paprika, and Natural Flavors)
