These poblano peppers are stuffed with rice, black beans, shredded cheese, cream cheese and your choice of protein. Once the rice and meat are cooked, the recipe comes together quickly!


  • 8-10 Poblano Peppers. Note: You can also use Bell Peppers but I prefer the flavor of Poblano. This isn’t always the case but occasionally, poblanos have a very slight note of heat. If you are incredibly sensitive, use Bell Peppers.
  • 3 cups of cooked rice or 1.5 cups before cooked.
  • 2 cups of turkey, chicken or pork sausage and ground beef is great too! Your preference!
  • 2 cups of shredded Mexican cheese
  • 4 ounces of softened cream cheese (1/2 the package if using Philadelphia brand).
  • 1 can of Original Rotel (diced tomatoes and green chilies)
  • 1/2 cup of chopped cilantro
  • Juice of one lime
  • Sea salt, Black pepper and garlic salt to taste. For me, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 teaspoon of garlic salt but adjust accordingly.


  • Cook rice according to package. I used long grain white rice in one batch and cauliflower rice in another and both were great! Once the water comes to a boil, I added a little salt to the water which seasons the rice.
  • While rice is cooking, cook your choice of meat. Pork sausage won’t need any seasoning but if you’re using ground beef, chicken or turkey, I would season with a little salt, black pepper and garlic salt.
  • Set rice and meat aside once cooked.
  • Preheat oven to 400 degrees.
  • Make a “V” shaped cut into the poblano and remove seeds.
  • Arrange poblano peppers in a single layer on the baking sheet so that they aren’t overlapping.
  • Drizzle pepper shells and tops with olive oil and a small pinch or sprinkle of sea salt.
  • Bake for 10 minutes or until peppers are gently softened. NOTE: For most ovens, 10 minutes in a preheated oven is sufficient because they’ll be cooking a second time once the peppers are stuffed. Remove from oven and set aside.
  • In a large bowl add the rice and meat and combine with softened cream cheese, 1 cup of shredded cheese, the can of Rotel (some liquid is good but do not use it all), 1/4 cup of cilantro, juice from half a lime or more if you prefer and season to taste with sea salt, pepper and garlic salt.
  • Spoon mixture into the peppers, sprinkle with the remaining cilantro and cheese.
  • I slice the pepper tops into thin horizontal strips (as pictured above) and lay back on the pepper. Optional.
  • Return peppers to the 400 degree oven for another 10-15 minutes (ovens vary) or until peppers are tender and cheese is melted. Allow to cool slightly before serving.
  • Serve with sour cream, avocado and if you’re feeling extra, chips and salsa!

NOTE: Place any leftover filling in a baking dish and cook along with the peppers. You’ll appreciate the side dish. -OR- freeze the leftover portion for future use!

You can find more recipes to make during your quarantine here!

Even though making Chicken Parm is easy, it’s still a bit of a process. The good news is that every single bite of this Chicken Parm was so delicious, I no longer care about the process. The recipe itself isn’t groundbreaking but I’ve added a few tips and tricks that help make this classic Italian-American favorite better at home than what you’d get at most restaurants!


  • 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Garlic salt to taste
  • 2 extra-large eggs
  • 3 cups Italian seasoned PANKO bread crumbs. Note: Panko bread crumbs help keep the chicken crispy.
  • Freshly grated Pecorino Romano cheese. Note: A good Parmesan cheese may be substituted in place of Pecorino Romano.
  • Fresh Basil to taste
  • Fresh Mozzarella (at least 5 ounces or 1 ball) Note: You may use shredded Mozzarella or even Provolone in place of fresh Mozzarella.
  • 32 ounces of Marinara Note: You may want more if serving with more than a half a pound of pasta)
  • Fresh Parsley (optional)



Prep your sauce. If you’re using store-bought sauce, I highly recommend quickly sautéing onions and garlic in a sauce pan, adding Rao’s Marinara, chopped fresh parsley, grating some Pecorino Romano (or Parmesan) directly into the sauce and letting that simmer for 10 minutes. NOTE: To save time, you can make your sauce the day or even up to two days before. If you’re serving the chicken with pasta, be sure you have enough sauce for both the chicken and the pasta.

Prep your dredging bowls.
One for the egg wash (whisk the 2 eggs with a little water and set aside.
One for the flour. Season with salt, pepper and a little garlic salt. Mix and set aside.
One for the breadcrumbs. Grate fresh Pecorino Romano or Parmesan over breadcrumbs, mix and set aside.


  • Preheat oven to 400 degrees
  • Pound your chicken breast with a mallet, rolling pin or even a canned good. I place the chicken in a ziplock bag and pound away. The chicken should be about 1/4” thick per cutlet.
  • Remove from bag and season chicken with sea salt, fresh ground pepper and a light sprinkling of garlic salt.
  • Dredge the chicken in flour. Shake off excess, dip chicken in egg wash and then into the breadcrumbs. Set aside as you finish dredging each piece.
  • In a pan or skillet over medium-high heat, add 1/4″ oil. Use a cast iron pan if you have. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to absorb excess oil.
  • If serving with pasta, boil water now. Once water is boiling. Add salt and then when the boil returns, add your pasta.
  • In a glass baking dish, add a light layer of marinara. A tablespoon of sauce under each piece of chicken is sufficient. NOTE: If you over-sauce, you risk ending up with soggy chicken.
  • Add your chicken. Spoon marinara over each piece.
  • Sprinkle a generous amount of fresh chopped basil over sauce-covered chicken.
  • Top with thinly sliced fresh mozzarella.
  • Bake chicken for 10-12 minutes or just until the mozzarella is melted to your preference.
  • Using the reserved marinara, add to drained pasta and gently toss or stir. I recommend adding freshly ground black pepper, chopped basil and more Pecorino Romano cheese to your pasta. If you like a little spice, add red pepper flakes!


Bill shared some thoughts on the show yesterday. I thought they were so good that I asked him to be part of my “Co” this week, and write them down for us! I’ve said for a few weeks now, I don’t think God wants us to go back to “normal.” I’m for sure asking Him to re-order some things in my heart. I think you’ll enjoy Bill’s notes below.


During this time of isolation and social distancing, we have had to adapt to a “new normal,” a re-set of expectations and practices that make sense in light of our current situation. I’ve noticed this in three areas: facing our addictions, learning to Sabbath, and re-orienting our personal priorities. I hope this is more than a momentary adjustment. Instead, I hope the adjustments we have had to make become something we choose to make permanent!

These three areas are some things I believe we need to adjust in order to live lives that are less dominated by commonly accepted but unhealthy pace and patterns.

One of the first adjustments many of us had to make required us to confront a threat to what Francis Schaeffer called “personal peace and affluence.” Yes, here in America, we are all accustomed to the sense of security we get by living in a world without scarcity. But when you have to think about improvising toilet paper, or when you go to your grocery store and the shelves are clear of chicken and pasta, it can feel unsettling!

What if this unsettling situation reveals how much we are all addicted to things like approval, comfort, and control? Isn’t our life actually better when we aren’t thinking constantly about our social media image, likes and views? Have you noticed how easily our comfort is shaken by a little disruption or suffering? The weakness we feel when we realize that the situation is out of our control shakes us too. These interruptions reveal how addicted we really are to personal peace and affluence. If we acknowledge that we are addicts, we can continue to diminish the need for things that won’t last and transfer our dependence to the God who promises to strengthen and provide. (See Philippians 4:12-13.)

Carmen will tell you how much coming to appreciate the biblical command to work six days and rest one (Exodus 20:8) is changing her life. It’s a matter of simple obedience to not fill our lives to the margins with producing and consuming! Sabbath is rest. Stopping work. God did it when he created the world (Genesis 2:2), he built it into the pattern of creation, and he commanded it for all of us. Yes, God commands a day off, once a week! Ultimately, Jesus is our Sabbath (Matthew 11:28). We rest in his finished work for us. That should help us live a life free from the illusion that we are not going to be provided for unless we do it all ourselves.

This is the one we talked about on The Morning Cruise. I don’t know about you, but this Coronavirus moment has refocused and reorganized my priorities in at least seven important ways, and I hope to keep these long past the time when we get “back to normal.”

1. More family; less everything else
Stuff that would normally be boring like playing games or having long conversations is actually working right now, even with older kids and busy adults. It’s making family relationships deeper and more meaningful.

2. More simplicity; less elaborateness
People are still getting married and buried and having babies and making it work during social distancing. But here’s the thing: it has to be simplified. Maybe that $50,000 wedding isn’t completely necessary?

3. More cooperation; less partisanship
Well, it happened for a minute. For a little while, it felt like we weren’t dividing the country into teams and making everything a political cage match. Wasn’t it nice? Could we maybe do more of it?

4. More participation; less spectating
In worship, just like in sports and activities, like walking or running in the neighborhood, we are invited to participate, not just spectate. Church at home works better when the whole household is involved. So do lots of other things.

5. More community; less competition
Churches, businesses, and neighbors are having to work together for the common good right now. What about when we get back to normal? Will we continue to think of our neighbors as more valuable than our bottom-line?

6. More reflection; less noise
We are media-saturated people. So much information is constantly going in, and we have so little time to reflect, be quiet, and think. Let’s segment our time and give less to the constant info-flow!

7. More Jesus; less us
This sounds super-spiritual, but in times of uncertainty, it’s quite natural to turn to the Lord and ask for his sustaining grace. The truth is, we need God’s grace like this every day. Let’s cultivate our hearts in daily seeking Him.