Middle Eastern Stuffed Poblano Peppers

You absolutely need these peppers right now before I lose my mind.

Middle Eastern Stuffed Poblano Peppers

BevCooksRecipe by BevCooks

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30 minutes

1 hour

6 pepper halves

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    This recipe was submitted by a member and has not been tested in our kitchen.

    Ingredients

    • 1 tablespoons extra-virgin olive oil
    • 2 carrots diced
    • 1 pound ground chicken
    • 1 tablespoon cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon smoked paprika
    • 1 pinch coarse salt
    • 4 tablespoons golden raisins
    • 3 tablespoons toasted pine nuts
    • 1/2 cup freshly chopped parsley
    • 3 large poblano peppers
    • 2 cups shredded manchego cheese

    Directions

    1. 1Preheat oven to 400 F.
    2. 2Heat the oil in a large skillet over medium high. Add the carrots and sauté 5 minutes, until slightly softened and browned. Remove from skillet and set aside.
    3. 3Back in the skillet, add the ground chicken. Cook until browned all over, about 8 minutes. Add the cinnamon, nutmeg, paprika, salt, golden raisins, pine nuts and parsley. Add the carrots back to the mixture. Toss everything until combined and cook 2 more minutes. Taste and add more spices if you desire.
    4. 4In the meantime, slice the peppers lengthwise and remove the ribs and seeds. Don't touch your eyes! Wash your hands immediately.
    5. 5Place the peppers on a rimmed baking sheet and bake for 10 minutes to start the softening.
    6. 6Remove from the oven and fill each pepper with the stuffing. Top with shredded cheese and bake another 10 minutes, or until cheese is browned and bubbly.
    7. 7Serve immediately.

    Categories: Main Dishes, Chicken, Comfort Foods, Lower Calorie, Middle Eastern

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