Chicken Stuffed Poblano Peppers Recipe

Preheat the oven to 350 degrees F.
Dice the chicken into small bite sized pieces. Chop the onion and tomato into small pieces.
To prepare the peppers, use gloves to protect your hands or wash well with soap and water afterwards. Do not touch or wipe your eyes while handling peppers.
Use a sharp knife and cut each pepper in half from top to bottom.
Carefully cut away the seeds and membrane inside each pepper and rinse with water. Set aside.
In a large non-stick frying pan, heat 1 teaspoon of canola oil over medium heat.
Add the chopped onions and cook, stirring frequently, until the onions are translucent about 3 – 5 minutes.
Add the minced garlic, salt, and diced chicken. Cook and stir until chicken is no longer pink, about 5 minutes.
Stir in the tomatoes and cook 1 more minute.
Spray a 7 x 11 baking dish with cooking spray.
Rub the olive oil on the outside of the poblano peppers and place them cut side up in the baking dish.
Divide the chicken mixture into 4 equal parts and stuff into the center of each pepper.
Cover the baking dish with foil and bake for 40 to 45 minutes.
Remove the foil and top each with equal amounts of the shredded cheese.
Bake uncovered another 10 minutes.
Serve over a bed of cooked white rice, Mexican rice, or Spanish rice if desired.