Stuffed peppers can be filled with any number of delights, but these poblanos have a special treat inside their supple skins: jerk chicken. That flavorful Jamaican preparation has mouth-watering properties when paired with the best (in our opinion) kind of chicken, juicy thighs. Pickled onion, tomato, and cheese top the chicken, completing a pepper that beats every other kind of stuffed pepper by a wide mile.
Halve and peel onion. Thinly slice ¼ the onion. Cut remaining onion into ¼" dice.
Halve and juice lime.
Stem poblano peppers, halve lengthwise, seed, and remove ribs.
Coarsely chop pineapple.
Core tomato and cut into ¼" dice.
Pat chicken thighs dry, and season both sides with ¼ tsp. salt and a pinch of pepper
Pickle the Onion
Combine sliced onion, lime juice, and a pinch of salt in a mixing bowl.
Stir, then marinate at least 10 minutes. Stir every couple of minutes to marinate evenly.
While onion pickles, roast poblanos.
Roast the Poblanos
Place poblanos on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.
Massage oil into poblanos, then place cut side down. Roast in hot oven until tender, but still a bit crisp, 10-12 minutes.
Remove from oven. Poblanos will finish cooking in a later step.
While poblanos roast, cook chicken.
Cook the Filling
Place a medium pan over medium-high heat and add ½ tsp. olive oil. Add chicken thighs to hot pan and cook until deep brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Transfer to a plate. Rest 3 minutes, then cut into 1" dice.
While chicken rests, keep pan over medium-high heat. Add diced onion to hot pan and stir occasionally until tender, 3-5 minutes.
Add diced chicken, pineapple, and jerk sauce to pan and combine thoroughly.
Remove from burner.
Assemble and Roast the Poblanos
Flip poblanos to cut side up and distribute filling evenly. Top with cheese.
Roast in hot oven until cheese is lightly browned and bubbly and poblanos are fully tender, 8-10 minutes.
Plate dish as pictured on front of card, garnishing peppers with tomato and pickled onion (to taste). Bon appétit!