Sunday Brunch: Julie Wheeler's stuffed and grilled chicken poblanos

TULSA - This is a great recipe to use on our outdoor grill when you want a little Mexican flair without all the fat. 

These peppers are great served with Mexican Rice and Beans.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 6


-- 6 large poblano peppers, raw

-- 16 ounces ground chicken

-- 1 medium onion, chopped

-- 1 teaspoon ground cinnamon

-- 1/2 teaspoon cayenne pepper

-- Pinch of salt

-- 1 six-ounce can tomato paste

--1/2 cup chicken broth

-- 6 stalks green onion, chopped

-- 3 tablespoons fresh cilantro

-- 8 ounces cream cheese

-- 1 shredded cheese

-- 12 slices turkey bacon

-- Cooking spray



Slice poblanos down the side and removed seeds, set aside.

In a pan over medium heat using non-stick cooking spray place one chopped onion and sauté for 2 minutes until soft.  Add ground chicken, cinnamon, cayenne pepper and salt, cook until ground beef browned.  Stir in tomato paste and chicken broth until mixed well.  Remove from heat to let cool slightly.

Stir in chopped green onion, cilantro, room temperature cream cheese, and shredded cheese.  Use this mixture to stuff peppers.  Wrap each pepper in Turkey Bacon (2 slices) and secure with tooth picks.

Spray indoor grill with cooking spray and grill on high for 5 minutes, or cook on outdoor grill turning until peppers begin to soften and turkey bacon is cooked.

Serving Size: 1 stuffed pepper
Number of Servings: 6

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