This recipe would work with any pepper – I just happened to use poblanos for something different.
4 medium poblanos
2 tomatoes, diced
1/2 onion, diced
1 T. minced garlic
1 t. dried oregano
1 t. cumin
2 c. cooked chicken, diced or shredded
1 c. shredded mozzarella
1/4 c. chopped cilantro
1/2 c. shredded Mexican cheese
Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.
Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.
Cook the poblanos in the oven until slightly soft. Pull out and set aside.
Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.
Meanwhile combine the chicken with the mozzarella cheese.
Add the tomato mixture to the chicken and mix well.
Fill each poblano with the chicken mixture. Place them on the baking sheet.
Cook for about 20 minutes until they are very soft and slightly charred.
Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until the cheese is melted.