Merry Christmas everyone. Time for another of my "Adventures In Cooking"! I had been playing with the idea of making some stuffed pablano peppers for a while, so this video shows you how I did it, and how it turned out. Ingredients included:

16 oz HEB brand shredded chicken breasts with Hatch chili seasoning
Cilantro Lime Rice
4 Good sized pablano peppers, seeded and veins removed
1 cup frozen corn
1 cup black beans (even though I did say brown beans at one point in the video)
2/3 cup Mole Verde
Pico De Gallo
Mexican Cheese (4 cheese blend)

Preheat oven to 350 degrees

Mix the chicken, rice, corn, beans, and Mole Verde in a 2 quart sauce pan and heat on low while peppers back in the oven.

Place seeded and veined peppers on a pan, cook in the oven for 30 minutes.

When peppers are tender, remove from oven, and stuff the "canoes" with the mixture from the sauce pan.
Add Pico de Gallo if you like, as much as you like
Cover the Canoes with the cheese mixture and return to the oven for up to 10 minutes to melt the cheese. I baked it for 6 minutes, then switched to broil for 2.5 minutes.

Plate up and ENJOY!!

Background music on this video is from the YouTube audio library:
Alaska Sky by Patrick Patrikios