Pinterest Fail or Prevail : Stuffed Peppers

My friend, Lacey, blogger extraordinaire, inspired me through her series of blogs titled “Pinterest Test Kitchen.” So, I am going to follow her lead. Lacey and I are real people with real lives. We are busy, we work, and we have picky eaters in our families. We need meals and projects that work.

The truth is, Pinterest can, and eventually it will fail you. When it fails you, you end up with a grumpy family and a full compost bin (ain’t nobody got time for that.) So my goal here is to try out recipes and let you know “Fail or Prevail.”

Tonight we prevailed VICTORIOUS!

Stuffed Peppers (This is the originalPin from ABC's The Chew)

Here is my take on it because I do not like to follow recipes to a T.

Grocery List (In Order of how you find it at the store so that you can copy and paste it to your list)

4 Large Poblano Peppers

3 Average Sized Jalapenos

3 or 4 Tomatillos

1 Bunch of Cilantro
1 Red Onion
Garlic
1 can of Corn
3 Chicken Breasts
1 Bag of Colby Jack Cheese or Block (I’m lazy so I get the bag)

Things already in your spice rack:

EVOO

Sea Salt

Pepper

Cumin

This is a meal for 4 hungry people- It takes 1 baking sheet, 1 Pan, 1 cutting board, 1 mixing bowl.  

 

• Grill up your chicken in a bit of EVOO and diced it up into about dime sized bites. After it is fully cooked, let it cool.

• Slice your jalapenos in half and de-seed them. Cut your tomatillos in half. Leave your poblanos whole. Coat all of this in EVOO and sprinkle lightly with sea salt. Place them on a baking sheet and broil at 500. Broil until the peppers are tender. Remove and let the Poblanos cool. BUT immediately put your tomatillos and jalapenos in your blender (I love my Magic Bullet) with a dash of salt and pepper. Blend until it is liquefied and set it aside.

 

• Dice up about a cup of red onion, tbls of garlic and tbls of cilantro (really however much you like) add all of this to a large bowl. Drain and add the can of corn. Add the chicken and a cup of cheese. Dash it with cumin and pepper and salt to your liking. Mix it up.

• Once your poblanos are cool split them open (not in half) and de-seed it. Stuff them with your chicken and veggie mix.

Bake for 20 minutes at 425.

Once you plate your peppers, top it off with the tomatillo & jalapeno sauce.

This is really amazing with some black beans and rice.

This is a pretty healthy meal… exclude the cheese and it is a really healthy meal… but why would you want to do that!?

This meal is Mike approved and will become a regular meal in our household.