Stuffed Poblano Peppers: Ready in 60 Minutes

Instructions:

1. Preheat oven to 400°F (200°C). In a bowl, toss 6 large poblano peppers with 1 tablespoon olive oil and ½ teaspoon sea salt. Place the seasoned peppers on a baking sheet and roast for 15-20 minutes, or until the skin is charred and the peppers are tender. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10-15 minutes. Once cooled, carefully peel off the charred skin, remove the seeds, and slice each pepper in half lengthwise, creating 12 halves. Set aside.
2. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add 1 medium yellow onion, finely diced, and cook until softened and translucent, about 5-7 minutes. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add 1 pound (450g) ground chicken to the skillet with the aromatics. Cook, breaking up the meat with a spoon, until it is browned and thoroughly cooked through, about 8-10 minutes. Drain any excess fat from the skillet.
4. Stir in 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper (if using) into the cooked chicken mixture. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. Pour in 1 (14.5 ounce / 411g) can diced tomatoes (undrained) into the skillet. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld and some of the liquid to reduce slightly.
6. Carefully spoon the savory ground chicken and tomato filling into each prepared poblano pepper half. Arrange the stuffed peppers in a baking dish. Bake in the preheated 400°F (200°C) oven for 15-20 minutes, or until the filling is heated through and bubbling gently.