| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Cooking spray
- 1 box corn muffin mix (recommended: Jiffy)
- 1/2 cup shredded Mexican cheese blend
- 1 (7-ounce) jar chopped pimentos
- 2 tablespoons freshly chopped cilantro leaves
- 6 poblano peppers, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1/2 cup sliced red onion
- 1 fennel bulb, thinly sliced
- 4 roasted chicken breast halves
- 1 (14-ounce) can peaches, undrained
- 1 tablespoon freshly chopped rosemary leaves
Instructions
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
- Serve chicken with poblano corn muffins on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 619 |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 9 g |
| Sugar | 21 g |
| Protein | 31 g |
| Cholesterol | 82 mg |
| Sodium | 866 mg |
Reviews
This meal really surprised. Such a mix of flavors, and all complimenting themselves. Family ate this up without a problem. This will go into the recipe binder.
I only made the corn muffins part of this recipe. I’m not a HUGE corn muffin fan, but I just HAD to make these after watching the show because the little muffins baked inside the pepper cups make such a great presentation! I followed the recipe to a T, and they turned out perfectly. They taste like a sweet corn muffin made just a bit more interesting with the flavor of pimientos, cilantro, and a touch of heat from the poblano peppers. I didn’t taste the cheese, so next time I might try to make them cheesier and maybe even use a pepper jack cheese instead of the mexican blend to give them some extra heat.
I really like fennel in salad and thought it would combine well with the peaches. As an idea it’s a lot more interesting than the reality. I followed the recipe exactly with ingredients I purchased earlier in the day and rosemary from my garden.
Nothing had any oomph. I tasted several time and finally in desperation added nutmeg some extra salt and freshly ground pepper, but it still didn’t improve. I was going to serve with rice I made with chicken stock instead of water, so I also bumped that up a notch by adding some spices and peas to try and compensate for the boring chicken.
This got nothing but blank stares from my family. When I referred to the peaches, a chorus went up, “What peaches?” No one could even taste them (they were tiny slices — boo DelMonte) and the juice hadn’t thickened at all — it may as well have been water. I had to eat all the leftovers.
I didn’t make the cornbread. I would be interested in trying that, but no one else in my family likes poblanos.
i made the chicken AND the peppers and they were both delicious!!! easy, quick, which is why I follow her recipes! Would recommend to any dish, but its more like an every night meal rather than something special, for guests.
I just wanted to try the poblanos now–may do chicken another time. The muffin add-ins are great. I really love poblanos and if you do too, Rachael and Guy also do wonderful stuffed poblano dishes. My peppers were on the small side and didn’t get as soft as I would’ve liked in the time it took to bake the muffins. Next time I’ll try pre-roasting the pepper halves before stuffing or maybe microwave. (?) And I used roasted red peppers instead of pimentos as another reviewer suggested.
We made the corn muffin part of this recipe. This was absolutely fantastic. My family doesn’t care for pimentos, so we substituted roasted red peppers and used dried cilantro instead of fresh. These were the BEST corn muffins EVER!!! Great idea, Robin. Keep up the good work!
I only prepared the peppers with a few alterations: roasted red peppers instead of pimentos, parsley instead of cilantro, only because I do not like cilantro, and I used jalapeno pepperjack cheese. I used the stuffed peppers to accompany okra and tomatoes. YUMMY!!! My husband and I loved these cornbread stuffed peppers.
This recipe was good. I was cooking for 10 people so I had to cook in increments. By my third round I finally perfected it, unfortunately the others weren’t as good. I say when you saute the onions, do it until they are almost burnt. Don’t BURN them, just give them a lot of color, and then that adds to the color of the sauce. This recipe looks very, very bland if you don’t do that. I used a combination of fresh and canned peaches. But the poblano cups were incredible!
This was SO good! I did tweak a bit. I don’t like fennel so I omitted that. I also used dried rosemary. The flavor was unbelievable. I served it over wild rice.
I also didn’t have time to run to the store for the peppers, so I just used regular old muffin tins. Instead of the pimentos I used chopped black olives with jalepenos. SO good.
Made this for my parents who were in town visiting. My mom asked for the recipe. Yum!
I thought it was a great idea with a beautiful presentation, however I served to 11 people and only 2 (incl. myself) ate the pepper. They said that they preferred regular corn bread…bummer.