How To Make Chicken & Rice Stuffed Poblano Peppers - Best Recipe | Charleston Magazine

Ingredients

• 8 medium poblano peppers
• 2 tsp. olive oil
• 1 bunch green onion, thinly sliced
• 2 plum tomatoes, finely diced
• 1 ¼ cup corn kernels (fresh or frozen)
• 1 tsp. garlic powder
• Salt and pepper to taste
• 2 cups cooked white rice
• 2 cups diced cooked chicken, any skin removed
• 8 oz. sharp cheddar cheese, shredded or cut into small pieces