Chicken And Cheese Stuffed Poblano Peppers

Ingredients:

4 large poblano peppers

4 oz cream cheese softened

2 cups pepper jack cheese (reserve 1/2 cup for topping)

1/4 cup diced onion

3 garlic cloves minced

2 cups cooked chicken

1/2 cup corn (I used frozen, thawed)

1/2 cup black beans drained

1/2 cup diced tomatoes

1/4 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 cup chopped cilantro

Sour cream and salsa if desired for garnish

Preheat oven to 400 degrees

Rinse and dry peppers. Cut a thin slice off the sides and carefully remove the seeds.

In a large bowl add in all the ingredients and mix until combined.

Divide the filling among the peppers until they are stuffed. Add the remaining cheese on top. Bake 25-30 minutes or until the peppers are soft.

Remove from oven let cool slightly and garnish with sour cream and salsa if desired.

You can use bell peppers instead of poblano peppers.