Middle Eastern Stuffed Poblano Peppers

  • Prep 30 min
  • Total 60 min
  • Servings 6

Ingredients

  • 1 tablespoons extra-virgin olive oil
  • 2 carrots diced
  • 1 lb 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
  • Cooked brown rice*

Steps

  • 1
    Preheat oven to 400° F. Heat 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.
  • 2
    Back 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.
  • 3
    In the meantime, slice the peppers lengthwise and remove the ribs and seeds. Don't touch your eyes! Wash your hands immediately.
  • 4
    Place the peppers on a rimmed baking sheet and bake for 10 minutes to start the softening.
  • 5
    Remove 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.
  • 6
    Serve immediately.

No nutrition information available for this recipe
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