Green Chile Chicken Stuffed Poblanos

Happy March & happy Spring, party people!

How is everyone doing? Here in Texas, the weather has been divine. Well, I say that, and then today it’s actually rainy and dreary. But the past two weeks? Divine. It has made me seriously happy and has forced me to go on a couple more walks than normal.

Do any of you guys have snapchat? I refused to download snapchat for like a year because I thought it was gross. For some reason, I decided to try it about 3 weeks ago…and I’m obsessed. It’s so fun!! You can make little random updates throughout your day, chat with friends, make little videos or just pictures. I like to do cooking demos on it while I’m making dinner or breakfast. So if you have snapchat make sure you follow me! @Kitchenspired 😉

This is totally unrelated to snapchat, but I have had something on my heart. I like to call it “being fed up.” The only way to describe my 2016 so far is “being fed up.” I’m fed up. What am I fed up with? (And how many times can I say “fed up?”)

I’m fed up with caring so much. Caring so much about my body and nitpicking everything and overanalyzing everything and striving and comparing and feeling less than, etc. I am just fed up with it! I honestly think a lot of us, especially women, are feeling fed up with the constant self-editing and nitpicking that we constantly put ourselves through. For me, I finally reached a place a couple months ago where I realized obsessing over food and exercise and weight and body fat percentage has never served me. I have the perception that it has, but it really hasn’t. It has only made me more stressed out, more selfish, more isolated, and still not any closer to any goals I have, whether physical or mental or spiritual.

I told my friend and trainer about a month ago- “I just don’t care any more about the way I look or being skinny or fitting some kind of ideal. I just want to be happy and a strong BA.” (Excuse my language).

And the past month, that’s the way I’ve lived. I have given up on nitpicking my body every morning in the mirror, paying so much attention to how my body feels, undereating, overeating, binge eating, all of the above. I have decided to focus on two things: 1. Getting stronger. 2. Being happy. And you know what? Slowly but surely, it’s working.

Oh heyyyy snapchat!

This picture ^, even though it looks like a silly snapchat picture (that’s really all it is) made me realize something. I looked at it and was proud of myself. Proud of myself for getting up and trying. Proud of myself for lifting heavier weight that morning than normal, even if only a little heavier. Proud for being someone who has made peace with her body. Proud for not knowing the answers but showing up anyway. Proud of myself for trying to do what my shirt says… “Solid heart, strong body,” knowing that it starts internally, in my heart first, then outside last.

I don’t know where I’m going with this, other than:

  1. YOU can be proud of yourself where you are today…you have done a lot more than you think to get here. That’s brave.
  2. If you’re fed up, YOU can have peace with yourself and your body now, not later or when you finally reach your “goal”
  3. Your self-deprecating thoughts and critical nitpicking is not going to serve you. It hasn’t so far, and it never will. Give it up and just see what happens.
  4. Getting stronger is always better and more useful and more awesome in general. 😉

If you want to get stronger with me, I’m starting a women-only starting strength class in a week from today (Monday March 14th). It will be like small-group personal training every Monday & Wednesday at 6 AM for 6 weeks (until April 20th). The cost is $100 for the entire 6 weeks! We will focus on technique and the movements it takes to get stronger, using barbells, dumbbells, kettlebells, etc. Wanna sign up? Email me for more info, then sign up here!

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I’ve been on a spicy food/pepper/green chile kick for, oh, like the past year or so. I never really had these flavors before, or even enjoyed them, so once I discovered them, I have become obsessed. I experimented with poblano peppers for the first time because they are currently in season (so they’re cheap!) and big and beautiful. Speaking of beauty, look at how green this recipe is. I didn’t mean to do this, but it would be perfect for St. Patrick’s day coming up next Thursday. So much green. And so much goodness!

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Green Chile Chicken Stuffed Poblanos
Serves 6-8

  • 6-8 poblano peppers
  • 1 tbsp olive oil or coconut oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1- 1.5 lbs ground chicken breast
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • salt & pepper
  • 1 can diced green chiles
  • 1/2 cup tomatillo salsa (or salsa of choice)
  • 3-4 cups riced cauliflower florets- about 1 head of cauliflower (Just the florets of a cauliflower pulsed a few times in a food processor until resembles rice) **NOTE- You could also make this recipe with 3-4 cups regular cooked rice for added carbs if that floats your boat!
  • Handful cilantro, chopped
  • Cheese for topping (optional)


  1. Heat oven to 425 degrees. Place poblano peppers on a foil-lined baking sheet and spray with cooking spray. Place in oven and cook for 20 minutes or until outsides are blistered.
  2. In a large saute pan over medium-high heat, heat up olive oil. Add chopped onions and garlic and cook for about 2 minutes or until onions are nearly translucent.
  3. Add ground chicken to the pan and break up with the spatula. Move it around in the pan and let it cook for a couple minutes. Add in seasonings (chili powder, garlic powder, cumin, oregano, salt & pepper) and mix. Continue to let cook.
  4. Once you can no longer see pink in the ground chicken, add the diced green chiles and the salsa to the pan. Let cook for 2 minutes, then add in and mix the cauliflower rice (or regular cooked rice).
  5. Pull out the poblanos from the oven and let them cool briefly. Using a knife, cut a slit down one side of the pepper and open it up. Use a spoon to scoop out all of the seeds inside.
  6. Fill the poblanos with large spoonfuls of the chicken & green chile mixture until they are full to overflowing. Sprinkle with chopped cilantro. *If using cheese, sprinkle grated cheese on top and place under the broiler in the oven for about 2-3 minutes, or until cheese is melted to liking.

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Be inspired,



2 thoughts on “Green Chile Chicken Stuffed Poblanos

  1. Amen Lex! “Your self-deprecating thoughts and critical nitpicking is not going to serve you. It hasn’t so far, and it never will. Give it up and just see what happens.” Good words.

    Also, your food photography is looking A+.


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