- 1 cup shredded cooked turkey (or chicken)
- 1 cup shredded cheese of your choice, divided
- ½ red onion, diced
- 1 can black beans ,drained and rinsed
- 1 can fire-roasted diced tomatoes, drained
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon ground chipotle pepper
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 poblano peppers, halved lengthwise and seeded
Preheat the oven to 350°F and lightly grease a medium-sized baking dish; set aside.
Combine the chicken, half of the shredded cheese, and the next 8 ingredients (diced red onion through black pepper) in a large bowl. Stir to combine. Spoon the mixture into each pepper half, filling it generously and placing in the baking dish.
Bake the peppers for 15 minutes before topping with the remaining shredded cheese and baking again until the cheese is melted, about 5 more minutes. Remove the peppers from the oven. Serve warm.
- Yields: 3-4 servings
- Preparation Time: 30 minutes
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