Easy Stuffed Poblano Peppers (DF) | Foodtalk

Ingredients

• 6 Poblano Peppers
• 1/2 breast Original Rotisserie Chicken (Family size), skin removed and diced
• 1 cup Fresh or Frozen Sweet Corn
• 1 15 oz can Black Beans, drained and rinsed
• 1/3 small Yellow Onion, diced
• Brown Rice, White Jasmine Rice or Cauliflower Rice, cooked (reserving 1 cup)
• None
• 1 cup The Original Oatly Oat Milk, or milk of choice
• 1/2-1 tsp Chili Powder
• 1 tsp Ground Cumin
• Garlic Powder, a sprinkle
• Himalayan Pink Salt, to taste
• Freshly Ground Black Pepper, to taste
• 4 oz Miyoko's Cultured Vegan Farmhouse Cheddar Shreds (linked below)
• 4 oz Miyoko's Cultured Vegan Pepper Jack Shreds (linked below)
• Heavy Duty Foil
• Add-Ons: Shredded lettuce, avocado slices, sliced onion, diced tomato, salsa, dairy-free sour cream and cilantro
• Side Dish: Side salad, chips and salsa or additional rice