Chicken Salad Stuffed Poblano Peppers

I'm a sucker for a good rotisserie chicken. I really can't pass them up. Their versatility makes them ideal to have on hand. The problem for me is that in a house with 2 people, a chicken is too much for one meal. One of my favorite things to do with the leftovers is make chicken salad because it's great for lunch and snacks. But after a day or so, what do I do with the chicken salad that's still left? I have to make something that changes the chicken salad enough that Hubby doesn't notice that we're eating it again. That's when I came up with stuffed poblano peppers. He loves them! Winner!! Here's what you'll need:

Start by opening the peppers. With a sharp paring knife, make a horizontal cut through the top layer of the pepper just below the stem. Then make a vertical cut through the top layer from the horizontal cut to the bottom of the pepper. Gently open the pepper and remove the seeds.

With a spoon, fill the pepper with the chicken salad.

Top with cheese.

Bake at 350 degrees until the cheese is melted and the pepper is warmed  through.