Stuffed Red Bell Peppers with Roasted Poblano & Tomatillo Salsa

For the salsa:
Set your oven to broil. Rub poblano pepper, onion, tomatillos, and jalapeno with olive oil and sprinkle with salt and pepper. Place on a sheet pan with a rack. Broil for 15 minutes, rotating every couple minutes until all sides are blackened and charred.

Remove and immediately place in a bowl and cover with plastic wrap for 15 minutes. Remove from bowl and the skins should easily rub away. Chop jalapeno and poblano pepper and remove seeds.

In a blender, blend the poblano, onion, tomatillos, jalepeno, cilantro, garlic, and cumin. Blend until chunky and season salsa with salt and pepper. Set aside.

For the stuffed peppers:
Preheat oven to 350ºF.

Cut red bell peppers lengthwise in half and remove seeds and stems. Salt and pepper the inside of the peppers and set aside.

In a medium pan heat olive oil to medium high and add chicken. Cook 5 minutes per side. Remove and allow to cool slightly. Shred chicken.

In the same pan, add chopped onion and jalapeno; cook until tender, 3 minutes. Add garlic and cook until fragrant. Turn heat off and add chili powder, cumin, cilantro, and queso fresco. Combine all ingredients and add in shredded chicken; mix to combine. Spoon chicken mixture into the red bell pepper cavities.

Bake in the oven for 15 minutes until the peppers are tender. Plate with salsa and more crumbled queso fresco.