Stuffed Poblanos

So, it's another stuffed pepper night, one of Mark's favorites. I don't like them. I don't know why, I like peppers alright, I guess it's the old meatloaf like stuffing. So I try to make mine different. Tonight it's a Mexican Chicken filling, and you really don't need to measure anything, just throw it in there.

1 rotisserie chicken, shredded

1 can black beans

1 can diced tomatoes

1 small white onion, diced

chili sauce, minced garlic, chili powder, cumin, cilantro, oregano, paprika

Shredded pepper jack, cheddar, and colby cheeses

12 poblano peppers with the tops removed.

(I chop up the tops and add them to my filling)

I sauteed the onion, peppers and garlic in olive oil. Then I added everything

else to warm up. I let it simmer till it was well mixed, then removed it from the heat and added my shredded cheeses. Stirred till it was goopy. Filled the peppers

and roasted in the oven. Honestly, grilling them with some smoke is better, but I was limited today.

Let them roast or smoke 20-30 min. 400 in an oven, and your grill if it's temp controlled.

Serve with rice, guacamole, and margarittas.