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Stuffed Poblano Peppers Recipe

Ingredients

2 medium heads garlic, peeled and sliced

1 pound peeled and diced tomatoes

3 tablespoons olive oil

1 (14.5 ounce) can sliced poblano chile peppers, drained

1 (10 ounce) can sliced mushrooms

1 (10.75 ounce) can condensed cream of chicken soup

1 cup shredded Cheddar cheese

3/4 cup chopped fresh parsley

Directions

Place garlic, tomatoes and olive oil in a large bowl. Mix together, cover and refrigerate.

Melt poblano chile peppers in a large skillet over medium heat.

Saute poblano peppers in olive oil until golden.

Spread poblano peppers with a mixture of cheese and parsley. Serve immediately.

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Comments

Diini Mc writes:

⭐ ⭐ ⭐ ⭐

Very good and easy to make. I used the poblano, toasted, cilantro, red onion and green pepper instead of garlic, and instead of sour cream, use just the juice + a little extra sour cream (about 1 cup). The meat was flavorful and crunchy, and juicy. I've made this recipe for several years, always adding fresh vegetables and cutting corners on the caulking. Great, easy dinner: year-round appetizer or summer treat?
Risiinni M writes:

⭐ ⭐ ⭐ ⭐ ⭐

I substituted green beans for the chicken and didn't have poblano peppers. Simple and tasty -- defintely a keeper.
Recipe generated 2020-01-01 07:09:26 | 0 fresh recipes left | Github | Twitter