Chef notes
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This is such a fun take on stuffed peppers. I love to make this on days when I want something that is easy to execute but still feels special.
Technique Tip: Bring the chicken to room temperature for up to 30 minutes before stuffing the peppers. If you’d like the chicken extra hot, place it into the microwave for 30 seconds to 1 minute before mixing with sauce and cheese.
Swap Option: You can use cooked ground turkey instead of rotisserie chicken or shredded chicken breast.
TODAY collaborated with TRUFF to launch an all-new Buffalo sauce! Order yours via TRUFF while supplies last, and use it in the recipe below.
Ingredients
- 1/3 cup plus 1 tablespoon white vinegar
- 1 small red onion, thinly sliced
- 1/2 teaspoon granulated sugar
- 2 teaspoons kosher salt, divided, plus more to taste
- extra-virgin olive oil
- 4 large poblano peppers, stemmed, cut in half lengthwise, and seeded
- 3 cups shredded rotisserie chicken
- 1/4 to 1/2 cup TRUFF Buffalo Sauce
- 6 ounces shredded pepper jack cheese
- fresh cilantro leaves and tender stems, for garnish
Preparation
1.Bring the chicken to room temperature for 30 minutes.
2.Preheat the oven to broil.
3.In a mason jar, combine white vinegar, sugar, 1 teaspoon salt and 1/2 cup warm water. Shake to combine and dissolve the sugar and salt. Add the onions and radish and set aside.
4.Drizzle olive oil over peppers, season with 1 teaspoon kosher salt and arrange on a baking sheet, cut-side up. Broil on the upper rack in the oven until blistered and softened, 4 to 6 minutes.
5.Mix shredded chicken with 2 teaspoons salt, 1/4 to 1/2 cup TRUFF Buffalo Sauce (to taste) and half of the shredded pepper jack cheese. Distribute evenly amongst the cooked poblano cavities. Top with remaining cheese and place in the broiler until melted and bubbly, 2 to 3 minutes.
6.Top with pickled onions and cilantro.
