2 servings
Ingredients
2 large poblano peppers, cut off a thin slice from the top, and remove all the seeds
½ cup salsa
Filling
½ cup cooked rice
½ cop cooked chicken cut into small dice
½ cup shredded Mexican cheese
Directions
Combine the filling ingredients and fill the peppers.
Spread ⅕ cup salsa in each of two baking ramekins.
Place the filled peppers on top.
Preheat the oven to 350 degrees F. Bake the peppers for one hour.
Serve with corn on the cob.
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