Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
3. Add shredded chicken, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 5 minutes until heated through.
4. Remove the skillet from heat and mix in the sour cream and half of the cheddar cheese. Stir until well combined.
5. Carefully cut the tops off the poblano peppers and remove the seeds. Rinse them under cold water to remove any remaining seeds.
6. Stuff each poblano pepper generously with the chicken mixture, pressing down to pack it in.
7. Place the stuffed peppers in a baking dish and top each with the remaining cheddar cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and golden.
9. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro before serving.