Paleo Poblano Peppers

So, if you haven’t noticed. I love a few things in life. Grilling. Wine. Putting food into vegetables and eating them. Just a few that come to mind. Food. Don’t forget food, too. Recipes like this are so simple and most of the time, you have everything you need. For this recipe, I literally had to buy about 2 extra things that I didn’t already have waiting patiently for my love and affection.

Also, if you didn’t know, that’s how “grocery-ing” progresses. Like a loving relationship. You fall in love in the grocery store. Store them in the cabinet. They wait for you patiently. Like Romeo and Juliet. It’s not weird.

If you don’t love bell peppers or if you’re looking for a “paleo” friendly alternative to my recipe, this is a great idea. The Poblano peppers give it such a good, smoky flavor. Worth a try over and over again!

Side note: Don't be scared by the term Paleo. This is delicious and you won't feel Paleo. You'll feel delicious.

Paleo Poblano Peppers

Stuffed Poblano Peppers

6 Poblano Peppers

1 lb. Chicken (breast or tenderloin)

Bay Leaf

Oregano, Garlic Powder, Cilantro

1 Can Black Beans, drained & rinsed

1 Cup Frozen Corn Kernels

1/2 Cup Salsa

Salt & Pepper

Bring the raw chicken to a boil with the bay leaf, oregano, garlic and cilantro. If you use boneless, skinless meat like I do (because I’m lazy), the seasonings give it a great flavor so you don’t have bland tasting chicken. Ewz.

Once it is thoroughly cooked, shred it to shreds. If you have a Kitchen-Aid mixer, you can use your paddle attachment to make this look like child’s play. It’s ridiculously insane.

Add the corn and black beans and salsa and mix well.

When stuffing the peppers, I made a slice down the middle and went to town (figuratively). Do it in whatever way makes you feel like Bret Michaels singing “Every Rose Has It’s Thorn” while being physically attacked by freshly discarded shirts. Or Whitney Houston pre-Bobby.

I usually go with the latter.

Cover with foil and bake for about 20-25 minutes at 425. Check them and you'll know they're done when the skin of the pepper looks a little charred and wrinkly. But in the good way. Not the grandpa way. If you need, uncover them for the last 5 minutes. This speeds the process along.

If you’re really fancy, top these with this Mango & Peach Salsa! Oh heavenly day, it is so delicious!