Chicken Stuffed Poblano Peppers from the Whole Smiths. Easy-to-make, paleo friendly, grain free and Whole30 compliant with modification.
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5 from 1 vote

Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers from the Whole Smiths. Easy-to-make, paleo friendly, grain free and Whole30 compliant with modification.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main
Cuisine: Paleo / Gluten-Free / Grain-Free
Servings: 4 -6
Author: the Whole Smiths

Ingredients

  • 5 poblano chiles sliced lengthwise in half or substitute 3 green bell peppers for a more mild taste
  • 1 Tbsp. avocado or olive oil
  • 1/2 onion chopped
  • 2 cloves of garlic minced
  • 1 C. cauliflower rice
  • 1/4 C. water
  • 8 oz. shredded chicken
  • 1/2 tsp. chipotle powder
  • 1/2 tsp. salt
  • 4 oz. mild diced green chiles
  • 1 C. diced tomatoes
  • 1/3 C. chopped cilantro
  • 16 oz. red enchilada sauce
  • 1/4 C. mayonnaise
  • 1 clove garlic minced
  • 1/2 tsp. chipotle powder
  • 1/4 tsp. salt

Instructions

  • Preheat oven to 400*
  • Heat a large skillet to medium heat
  • Add 1 Tbsp. of oil to the pan
  • Once hot, add chopped onion
  • Cook onion until tender
  • Once tender, add water and cauliflower rice to skillet and stir to combine
  • Raise temperature to medium high and cook until cauliflower is tender, frequently stirring
  • Once cauliflower is tender, add Del Real Shredded Chicken, chipotle powder, salt, diced green chiles, diced tomatoes and cilantro
  • Combine all ingredients and continue to cook until heated through
  • Pour red enchilada sauce into the bottom of a casserole dish
  • Once heated through, stuff chicken filling into the cavities of the poblano chiles
  • Arrange stuffed poblanos into the enchilada sauce, nestling them in close to each other
  • Bake stuffed poblanos for 35 minutes until peppers are tender
  • While the peppers are baking combine mayo, garlic, chipotle powder and salt to make the chipotle crema
  • To serve drizzle chipotle crema over top of poblanos