Lundan’s House : Recipe Book

I love to create simple recipes with ingredients right in my pantry and fridge. Check this out...spicy stuffed poblano peppers! Who wouldn’t love this? Let me tell you how the magic happened. I took two poblano peppers and cut them in half seeded them and set those aside. I had frozen already cooked diced chicken, this is such a time saver! I thawed this naturally, I prefer to avoid the microwave for defrosting meat. I put the chicken in a skillet, already hot around medium heat, with olive oil. This last weekend I cooked breakfast with small diced potatos orange bell pepper, onions, one jalapeño and a variety of seasonings. I used garlic salt, red pepper flakes and fresh crushed black pepper. I add this to my chicken in the skillet and a can of

diced tomatos with hatch peppers. The smell is so aromatic it filled the whole house. Everyone’s getting hungry! I cooked a half cup of white rice just to add a little body to the mix. I added all of the delicious ingredients together in the skillet, let them sit maybe 1-2 minutes and began stuffing peppers. I cut the peppers in half for the ease of eating and stuffing. I preheated the oven 400 degrees when I was half way through cooking the rice to help with time management. I put the peppers on the sheet pan and placed in the oven for 10 minutes. I took them out placed foil over the top to help steam and place them back in the oven another 10 minutes. Covered them with pepper jack cheese because I ran out of Mexican cheese and broiled very quickly. Everyone absolutely loved this. Tell me what you think!