Ingredients:

  • 4 large poblano peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 2 cups shredded rotisserie chicken breast (225g)
  • 4 oz cream cheese, softened (115g)
  • 1 cup shredded Monterey Jack cheese, divided (115g)
  • 1/4 cup sour cream (60ml)
  • 1/4 cup chopped green onions (15g)
  • 1 tsp garlic powder (5g)
  • 1/2 tsp smoked paprika (2.5g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Wash the peppers and pat them dry. Use a sharp knife to slice a deep slit lengthwise down one side of each pepper, being careful not to cut all the way through.
  3. Gently remove the seeds and membranes from the interior of the peppers.
  4. Brush the outside of each pepper with olive oil and place them cut-side up in a 9x13 inch baking dish.
  5. In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, smoked paprika, salt, and pepper.
  6. Stir in half of the Monterey Jack cheese and the chopped green onions until the chicken is fully coated.
  7. Divide the chicken mixture evenly among the four peppers, pressing gently to ensure they are plump.
  8. Top each pepper with the remaining Monterey Jack cheese.
  9. Bake for 15–20 minutes, or until the peppers have softened and the cheese is bubbly.
  10. Optional: Broil on high for the final 2 minutes until the cheese begins to brown.