FoodPen AI™

🥘 Stuffed Poblano Peppers with Chicken and Rice 🥘

📝 Ingredients Needed:

Poblano peppers

Onion

Garlic

Golden raisins

Castelvetrano olives

Tomato paste

Olive oil

Rice

Chicken

Salt and pepper to taste

A pinch of cumin (optional)

Fresh cilantro (optional, for garnish)

👩‍🍳 Cooking Steps:

1. Heat the oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with some olive oil.
2. Season chicken with salt, pepper, and a pinch of cumin (optional), then cook it on medium-high heat until fully cooked. Remove from heat and shred the chicken. Set aside.
3. While the chicken is cooking, cook the rice according to package instructions and set aside.
4. In a large pan, heat some olive oil over medium heat. Add the onion and garlic, and cook until softened and translucent.
5. Add the tomato paste, golden raisins, chopped castelvetrano olives to the pan and cook for a few minutes until well combined.
6. Add the shredded chicken and cooked rice to the pan, mixing everything together. Taste and adjust seasoning if needed.
7. Remove the tops and seeds from the poblano peppers and stuff each pepper with the chicken and rice mixture. Place the stuffed peppers in the prepared baking dish.
8. Bake for 30-40 minutes, or until the peppers are soft and cooked through.
9. Let the peppers cool for a few minutes, then garnish with fresh cilantro (optional) before serving.

🍴 Serve and Enjoy!

Garnish the stuffed peppers with fresh cilantro leaves, if desired. Serve them warm with a dollop of sour cream or a drizzle of your favorite hot sauce for an extra kick. Enjoy!

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