Guys, say hello to a family favorite recipe, lightened up salsa verde chicken stuffed poblano peppers. Yes, a family favorite, meaning everyone in the fam, including my picky brothers, love these stuffed peppers. In fact, my brother Malachi was actually the one who suggested that I make them a few weeks back. When he text me asking if I could make him chicken stuffed poblano peppers, my eyes widened with shock. I didn’t even know Kai ate peppers, but apparently he does, and I am pretty happy about it…especially since Kai does not eat many vegetables (yes, he is 21 years old). His request could not have come at a more perfect time, as I was having one of those days when being creative was just not happening. What I love most about my job is that it allows me to be creative almost everyday, but the problem with having to be creative everyday is that you have some days, or even weeks, when the creative juices are just not flowing. I’ve had a string of those days in recent weeks, which has not been all that fun. Thankfully, I’m feeling a little more refreshed today as I settle back into being home and back to work after our trip to Cleveland this week. We ended up extending our stay an extra day to be able to spend a little more time with my mom’s siblings, which I think everyone, especially my mom and aunts, were really happy for. It ended up being a rainy day, but that was perfect because all of the previous days had been jam-packed and full of so much activity that a rainy day was just what everyone needed. We are finally home today, and as mentioned, I’m really excited to dive back into work. I’m even feeling some new motivation and energy, which I really needed!
Which brings me back to these peppers. I wrote the recipe based off of these enchiladas. So basically these peppers are enchiladas minus the wraps, which in turn makes them on the lighter side, and just a little bit more figure friendly. But don’t worry, I was sure to include plenty of cheese on top because you know, there aren’t many recipes I’ll do without cheese! Okay, here’s how this recipe works. It’s pretty quick, simple, and easy, so I’m loving that it fits in nicely with our back to school theme for the month.
Start with the chicken and peppers. Season up the chicken and add the whole peppers to a baking pan, then roast everything up. You want to roast the peppers before stuffing them so that they’re easier to work with. Next you’ll shred the chicken, toss it with some salsa verde, cheese, and rice, and then stuff all that inside the peppers. Top with a little more cheese and place them back in the oven until the cheese has melted. I topped each pepper with an avocado and corn salsa and then called it a day. I LOVE the combo of simply using seasoned Mexican chicken with a smoky poblano pepper and plenty of cheese. It’s honestly just so good. Like so deliciously good. Stuffing rice inside the peppers along with the chicken makes these more of a complete meal. Plus, we just love rice over here. Also, if you have the time, I highly recommend making homemade salsa verde with all the tomatillos that are in season right now. Nothing beats a homemade salsa verde (I love this easy recipe). So what do you guys think? Stuffed peppers for dinner tonight? It’s sounding pretty good to me. Peppers, chicken, rice, and cheese + avocado corn salsa…
Yum, the perfect Thursday night dinner.
