So this one is not a new recipe, but something that I enjoy throwing together often and wanted to share. Poblano peppers are usually pretty mild although I must say recently I've had some pretty spicy ones which is a little strange. I would imagine if you don't like spicy food that you could use Anaheim peppers or for that matter a green, red or yellow. This can be a great way to use up leftovers, I put in whatever is in the refrigerator. This particular one turned out to be fantastic!!
In this mix I have approximately:
1/4 c. zucchini
1/4 c. yellow squash
1/2 c. mushrooms
1/2 small onion
1/4 c. cooked butternut squash
4 oz cooked chicken
1/2 c. black beans
1/2 c. grape tomatoes cut in 1/2
Saute the zucchini, yellow squash, mushrooms and onion until tender 8-10 minutes add butternut squash, chicken, beans and tomatoes. Add salt pepper and cumin to taste.
Stuff peppers (as you can see I had more filling then room) and smother with canned enchilada sauce. This time I used Las Palamas Green Chili enchilada sauce. Cover and bake at 350-400 degrees for 45 minutes to 1 hour. You can stick the peppers to make sure they are soft. Top with sour cream or/and cheese if you would like.
As I said you can put almost anything in these. I believe this is the first time I haven't added some kind of grain, either brown rice or couscous. It was just as good without it. You could use different veggies although these are my standards. You could mix in cheese and you can also use red sauce, that's tasty too although I prefer green. I've made these for the boys and they like them too although Carb lover didn't like the outside pepper so much.
Go clean out your refrigerator and enjoy!