Stuffed Poblano Peppers

Stuffed Poblano Peppers


INGREDIENTS
  • 1 teaspoon olive oil for the pan
  • 4 medium poblano peppers (1 lb. total weight w/ refuse, 12 oz. cleaned)
  • 1 tablespoon olive oil
  • 2 medium tomatoes, diced (10 oz.)
  • 1/2 medium onion, diced (4 oz.)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse kosher salt (not fine salt)
  • 2 cups cooked chicken breast, shredded (10 oz.)
  • 1 cup part-skim mozzarella, shredded (4 oz.)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup cheddar, shredded (2 oz.)


INSTRUCTIONS
  1. Preheat the air fryer oven to 400 degrees F for about 5 minute
  2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
  3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
  4. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared Air Flow Rack. Bake until the poblanos are soft and charred in places, 20-30 minutes (the smell will be amazing!).
  5. Remove the Air Flow Rack from the air fryer oven. Top the peppers with the cheddar cheese and bake again just until the cheese is melted about 2 minutes. Let rest 5 minutes before serving.

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