Castlemaine Farm – Stuffed Poblano Pepper


501 Foster Street
Durham, North Carolina
Saturdays: 8-12
Wednesdays: 3:30-6:30 

As often as possible I like to take advantage the numerous farmers markets in the area. The fresh produce and meeting the people face to face that grow them motivates me to come home and whip something up.

Produce: Poblano Peppers

Farm: Castlemaine Farm – Liberty, North Carolina


Chicken Stuffed Poblano Pepper


3 cloves garlic

1 boneless chicken breast (cubed)

1/4 cup bread crumbs

1 teaspoon olive oil

1 tablespoon taco seasoning

1 chicken flavored bouillon cube (crushed)

1/3 cup shredded cheddar cheese

4-6 medium poblano peppers


4 oz sour cream

1/4 cup sriracha chili sauce

1/4 cup heavy cream

Pre-heat oven to 350 degrees

Add first 8 to a food processor and pulse until ground well

Cut a slit lengthwise of a poblano pepper and use a fork to remove the seeds and membrane. Rinse the inside of the pepper and fill with chicken mixture.

Place the peppers into the oven and cook for 45 minutes or until the stuffed pepper has an internal temperature of 165 degrees.

While the peppers are baking, mix sour cream, sriracha chili sauce and heavy cream in a bowl then place in a squeezable bottle.

When peppers are done, serve over yellow rice and dress with cream sauce.

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Categories: Recipes


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