Southwest Stuffed Poblano Pepper
Servings 4
Ingredients
- 4 poblano peppers
- 1 yellow onion, diced
- 3-4 cloves garlic, minced
- 1 jalapeno, core removed and diced (they seeds can be kept if you prefer some heat)
- 1 lb. ground chicken (ground turkey or beef can also be used)
- 1/4 cup sweet corn
- 1/4 cup canned black beans, drained
- 1/2 lime, juiced
- 1 tsp. taco seasoning
- 1 15 oz. can petite diced tomatoes, drained
- 1 tsp. cornstarch
- 4 oz. Monterey cheese, shredded
- Toppings: sour cream, diced avocado, cilantro, green onion, salsa
Instructions
- Place the whole poblano peppers on a baking sheet lined with foil. Broil for 5 minutes on one side, then flip over and broil another 5 minutes. Allow to cool for a few minutes. Then split each on in half and remove the core. The seeds can be kept or removed, depending on your spice preference. Set aside.
- Preheat air fryer to 425℉
- In a medium nonstick skillet of medium heat, add in 1 tablespoon olive oil. Add in the onion, garlic, and jalapeno. Cook for about 5 minutes, or until the onion is translucent.
- Add in the ground chicken and cook until no longer pink, about 5-7 minutes. Crumble the meat as much as possible. Season with salt and pepper.
- Add in the lime juice, cornstarch, taco seasoning, and diced tomatoes.
- Bring to a boil, then reduce the heat to a simmer. Continue to cook for 10 minutes.
- Stir in the beans and corn. Cook for another 5 minutes. Then remove from the heat.
- On a baking sheet, carefully stuff the peppers with the meat mixture, then top with the shredded cheese.
- Air fry for 18-20 minutes, flipping the pan around halfway, or until the cheese is golden brown.
- Let cool for 10 minutes before serving with toppings and sides of your choice.
Notes
To Store: Seal any leftovers in an airtight container and place in the refrigerator for up to 5 days.