My Great Uncle Mickey made the best stuffed peppers when I was a little girl. He used fresh bell peppers from his garden, and he stuffed them with all kinds of ooey-gooey yumminess. And so stuffed peppers will always remind me of Mickey Moriarty. (Have you noticed yet that we are extremely Irish?)
The great thing about stuffed peppers is that they are so cross-seasonal. Of course they are fabulous in the summer when the gardens and markets are bursting with peppers, tomatoes, and fresh herbs. But I’m convinced they’re even better in the winter when we’re dreaming of summer. A cozy blend of flavors that warms us from the inside out. So it stands to reason that my very favorite time to cook stuffed peppers is early spring, when it’s still chilly outside, but our bodies crave the warming earth in every corner of our beings. In other words, right now.
I talked this weekend with two of my dearest friends from childhood (both of whom happen to be amazing Super Mommas), and they unwittingly inspired me to create a new twist on Uncle Mickey’s specialty. Years ago before we all became Super Mommas, Brittany lived in San Antonio. Marla and I would beg, borrow, and steal to get plane tickets so we could visit Brit in the kickin’ city of San Antone. And of course Brit would take us to all her favorite eateries, where we would proceed to stuff ourselves with Southwest specialties so fine you’d think these Kentucky girls might have given up Hot Browns forever. Alas, like most of us, Brittany couldn’t stay away from the bluegrass too long, and she moved to Louisville within a couple years. But every time I think of Marla and Brit, I can’t help but think of those Southwest flavors.
So this recipe for cheesy chicken stuffed poblanos was lovingly concocted based on Uncle Mickey’s old classic, with a Southwest flair inspired by the two friends who have been my friends as long as I can remember having real friends. These stuffed peppers are super quick to throw together, and although still ooey and gooey, this version is a healthy take on the original. Feel free to use any kind of pepper…we prefer poblanos for their bite…not quite spicy, but they give a bigger kick than regular bell peppers. Whatever pepper you use, use them with love, and create some stuffed pepper memories of your own.
Now shake that booty.
Cheesy Chicken Stuffed Poblanos
- Prep time: 10 minutes
- Bake time: 20 minutes
- 1 (13 oz.) can chicken, drained (or any other cooked chicken, shredded)
- 1 (14.5 oz.) can diced tomatoes
- 1 (11 oz.) can shoepeg corn, drained
- 1 tsp. cumin
- 1 tsp. oregano
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. salt
- 2 Tbsp. reduced-fat sour cream
- 1 cup grated sharp cheddar (divided in half)
- 4 poblano peppers (or your favorite stuff-able pepper)
- Preheat oven to 400 degrees.
- Mix first nine ingredients and 1/2 cup cheese in a large pot and simmer over medium-low heat while you prep the peppers.
- Cut peppers in half, remove cores and seeds, and arrange in a 13×9 baking dish.
- Stuff peppers with chicken mixture and spoon any extra mixture into the baking dish surrounding the peppers. (Don’t worry that it’s soupy…most of the liquid will evaporate in the oven, and it will keep the peppers moist while roasting.)
- Sprinkle peppers with remaining 1/2 cup cheese.
- Bake peppers at 400 degrees for 20 minutes.