Ingredients
The following ingredients have 4 Servings
- 6-8 small Anaheim, Pasilla, or Poblano peppers, cut in half, seeds and membranes removed
- 2 cups shredded cooked chicken breast (I often use a rotisserie chicken)
- 1/2 cup finely diced white onion
- 1 jalapeño pepper diced very small(optional, adds heat)
- 1/4 cup packed, chopped fresh cilantro leaves
- 1/2 cup plain Greek yogurt
- 4-6 Tbs. Buffalo flavor sauce, depending on preferences, my family likes a lot
- 1/4 tsp garlic powder or 1-2 fresh minced garlic cloves
- 1 Tbsp. fresh-squeezed lime juice
- 2 small diced avocados, divided
- sea salt & freshly ground pepper to taste, about a 1/8 teaspoon each
Instruction
- Preheat your oven to 350 degrees f.
- Boil large pot of lightly salted water.
- Place Anaheim Pepper halves in the boiling water for just 3 minutes.
- Promptly remove.
- Drain peppers well, and pat dry.
- Combine all remaining ingredients in large bowl; setting aside half of your avocado pieces to top each pepper as shown once baked. (I combine half the avocado into the filling, leaving half to set on top of each pepper after baking)
- Stir to combine well. Stuff peppers evenly.
- Bake at 350 for about 20-25 minutes.
- Garnish with your remaining fresh avocado and additional cilantro leaves if you wish.
- Serve with lime wedges.
