For an exceptionally easy meal, I love to roast a whole chicken and bake brown rice. Everything is cooked in the oven and in no time, you have a simple dinner. But, reheating the leftovers for the next couple days isn't appealing, so I livened up leftovers by making a scrumptious stuffed poblano.
While the peppers roast, the filling can be quickly prepared by caramelizing onions and garlic. Cook down the fresh tomatoes and season, then toss in your rice and chicken to warm. Assembling the peppers requires little time in the oven — just enough to melt the cheese. Voilà: spicy and scrumptious leftovers! Get the recipe now.
Adapted from Fine Cooking Ingredients 4 large poblano chiles Directions Serves 4.
Stuffed Poblano Peppers With Chicken, Rice and Cheddar Cheese
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice
Adapted from Fine Cooking
4 large poblano chiles