Measurements

• 4 Poblano Peppers
• 1 cup Shredded Cheese
• 2 cups Cooked Chicken Breast
• 1/4 cup Fresh Cilantro, chopped
• 2 cloves Garlic
• 2 Limes
• 2 tbsp Olive Oil
• 1 Yellow Onion
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cut the poblano peppers in half lengthwise and remove the seeds and membranes.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until the onion is translucent.
• Add the shredded chicken (or plant-based substitute) to the skillet and cook until heated through.
• Stir in the lime juice, chopped cilantro, salt, and pepper.
• Mix well.
• Stuff each poblano pepper half with the chicken mixture.
• Top each stuffed pepper with shredded cheese.
• Place the stuffed peppers on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• Remove from the oven and let cool slightly before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.