Baked, Stuffed Poblano Peppers

Ingredients

• 1 1/2 teaspoon olive oil for the pan
• 6 medium poblano peppers
• 1 1/2 tablespoon olive oil
• 2 Roma tomatoes, diced
• 1 medium onion, diced
• 1 1/2 tablespoon minced fresh garlic
• 1 1/2 teaspoon dried oregano
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon Kosher or pretzel salt
• 3 cups cooked chicken breast, shredded or finely diced (16 oz.)
• 1 1/2 cup part skim mozzarella, shredded (6 oz.)
• 3/4 cup chopped fresh cilantro
• 1/2 cup shredded or several thin slices cheddar (3 oz.)

Instructions

1. Preheat oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and brush it with a little olive oil.
2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
4. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet. Bake until the poblanos are soft and charred in places, 20-30 minutes (the smell will be amazing!).
5. Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese and broil just until the cheese is melted, about 2 minutes. Let rest 5 minutes before serving.