We love stuffed peppers and we aren't afraid to say it. We'll shout it from the rooftops. We'll write it in the sky among the clouds. We'll have John Cusack play it in a boom box he's raising above his head outside some girl's home. Okay, we'll do none of those things. Instead, we'll offer you this meal: tender poblanos filled to the brim with chicken, corn, and tomatoes. Cheddar cheese, tortilla strips, and a chive sour cream provide a salty crunchy yet soothing garnish. No skywriting, no old 80s movie, no shouting: Just delicious flavors and easy preparation for your best dinner this week.
Halve poblanos lengthwise, removing seeds and ribs.
Place poblanos on prepared baking sheet, cut side down. Drizzle with 1 tsp. olive oil.
Roast until peppers are tender, but not completely cooked, 10 -12 minutes. Set aside. Don't worry if peppers char a bit; this adds flavor to the dish.
While poblanos roast, prepare ingredients.
Prepare the Ingredients
Shuck corn, rinse, and carefully remove kernels from cob.
Core tomato and cut into ½" dice.
Pat chicken dry. On a separate cutting board, cut into 1" dice and season with seasoning blend.
Place chives and sour cream in a mixing bowl and combine.
Cook the Chicken and Vegetables
Place a medium non-stick over medium-high heat. Add 1 Tbsp. olive oil and chicken to hot pan.
Stir occasionally until lightly browned, 3-5 minutes.
Stir in corn and tomatoes. Season with ½ tsp. salt and a pinch of pepper. Cook until tomatoes are slightly softened, 1-3 minutes.
Chicken will finish cooking in a later step.
Fill and Roast the Poblanos
Divide filling between poblanos. Top with cheese.
Roast until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with chive-sour cream and tortilla strips. Bon appétit!