Thursdays in the Kitchen: Stuffed Poblano Peppers

Last day of August already. Wow, the year is flying by! Here's a great dish for both summer and fall, especially after school. And as long as you have a way to reheat it, it travels well.

This is somehow a light and filling bit of kitchen magic, with just enough kick to help you enjoy your carbonated beverage of choice.

The recipe is from Jam Jar Kitchen.  To ensure a moist and tender filling, I skipped cooking my own chicken and instead used 2 cans (9oz each) of chicken, fresh cilantro (not dried) for better flavor, and tomato sauce instead of diced tomatoes. I even added a can of black beans for extra fiber and nutrition. As you can see, it’s a pretty flexible recipe and we had enough filling leftover to make nachos and wraps with it the next day.

 

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