Chicken Stuffed Poblano Peppers

Introduction

This recipe for Chicken Stuffed Poblano Peppers has become a household favorite in my home. The combination of roasted poblanos, tender shredded chicken, tangy lime, and creamy sour cream creates a perfectly balanced, flavorful dish. It’s always a hit at dinner parties or family gatherings, and even my picky eaters ask for seconds. What I love about this dish is that it’s both hearty and healthy, with the richness of the cheese and sour cream pairing beautifully with the fresh vegetables and zesty seasonings. Plus, the leftovers make for an amazing lunch the next day! The ease of preparation and the comforting flavors make it a go-to recipe I can count on for any occasion.

Ingredients

To make these Chicken Stuffed Poblano Peppers, you’ll need the following ingredients:

• 6 large poblano peppers
• 1 tbsp olive oil
• ½ onion, diced
• 1 clove garlic, crushed
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp dried cilantro
• ½ tsp paprika
• 1 tsp salt
• 1 (14.5 oz) can diced tomatoes
• Juice of ½ lime (about 1 tbsp)
• ½ cup sour cream (full-fat recommended)
• 1 cup cooked rice
• 1 cup frozen corn
• 2 cups shredded chicken (about 1 rotisserie chicken)
• 2 cups Monterey Jack cheese, shredded

Instructions

1. Roast the Poblano Peppers

• Preheat your oven to broil.
• Arrange the poblano peppers on a baking sheet without any oil or seasoning.
• Broil the peppers for about 3 minutes, or until the skin starts to blister and char.
• Flip the peppers and broil for another 3 minutes.
• Once done, remove the peppers from the oven and reduce the oven temperature to 350°F (175°C).
• Let the peppers cool for a few minutes, then carefully make a slit down the middle of each pepper, without cutting all the way through.
• Remove the seeds and pith, being careful not to tear the peppers. Set aside.

2. Prepare the Filling

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the diced onion and sauté for about 5 minutes, or until softened.
• Stir in the crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt. Cook for 30 seconds to 1 minute, until the garlic becomes fragrant.
• Add the diced tomatoes and cook for another 2 minutes.
• Lower the heat, then stir in the lime juice and sour cream.
• Add the cooked rice, frozen corn, and shredded chicken. Cook until everything is heated through.
• Remove from the heat and stir in 1 cup of shredded Monterey Jack cheese. Taste the mixture and adjust the seasoning if needed.

3. Stuff the Peppers

• Using a spoon, carefully stuff each roasted poblano pepper with the chicken and rice mixture. Divide the filling evenly between the peppers.
• Place the stuffed peppers back on the baking sheet.
• Sprinkle the remaining 1 cup of shredded cheese over the tops of the peppers.

4. Bake

• Bake the stuffed peppers in the 350°F (175°C) oven for 15-17 minutes, or until the cheese is melted and bubbly, and the filling is heated through.
• For an extra bubbly, golden cheese topping, turn on the broiler for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.

5. Serve

• Remove the stuffed peppers from the oven and serve them hot. Enjoy!

Nutrition Facts

• Servings: 6
• Calories per serving: 350-400 calories (approximate)
• Protein: 28g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 4g
• Sodium: 600mg

Note: The calorie count can vary depending on the size of the peppers and the exact ingredients used.

Preparation Time

• Total time: 45-50 minutes
• Prep time: 20 minutes
• Cook time: 25-30 minutes

How to Serve

Here are a few ways to serve your Chicken Stuffed Poblano Peppers:

• On their own as a main course
• With a side of sliced avocado or a small green salad
• Topped with fresh cilantro and a drizzle of sour cream
• As part of a Mexican-themed meal with rice, beans, and guacamole
• Pair with a refreshing lime margarita or cold beer

Additional Tips

1. Pepper Variations: If you can’t find poblano peppers, you can substitute with bell peppers or Anaheim peppers. However, poblanos have a mild heat that gives the dish an extra flavor boost.
2. Make It Spicy: Add a few chopped jalapeños to the filling if you like more heat.
3. Use Rotisserie Chicken: To save time, use store-bought rotisserie chicken. It adds flavor and reduces prep time, making this dish even quicker to prepare.
4. Cheese Options: Monterey Jack is great for melting, but feel free to swap it for cheddar, pepper jack, or even a combination of cheeses for added flavor.
5. Make Ahead: You can prepare the filling ahead of time and store it in the fridge for up to 2 days. Just stuff the peppers and bake when ready.

Recipe Variations

• Vegetarian Stuffed Poblano Peppers: Skip the chicken and use black beans, quinoa, or extra vegetables like zucchini or mushrooms as the base.
• Spicy Chicken Stuffed Poblano Peppers: Add chopped fresh jalapeños or a teaspoon of hot sauce to the filling to spice it up.
• Bacon-Wrapped Poblano Peppers: For a smoky twist, wrap each stuffed pepper with a slice of bacon before baking.

Serving Suggestions

• Serve these peppers with a refreshing lime slaw or Mexican corn salad.
• Pair with crispy tortilla chips and your favorite salsa for a complete meal.
• Top with freshly chopped cilantro and a squeeze of lime for added freshness.

Freezing and Storage

• Freezing: You can freeze the stuffed peppers before baking. After stuffing the peppers, place them on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. To bake, simply defrost in the fridge overnight and bake according to the instructions.
• Storing Leftovers: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven for about 10 minutes or microwave for 2-3 minutes until heated through.

FAQ Section

1. Can I use other peppers instead of poblano?
Yes! Bell peppers or Anaheim peppers are great substitutes, though they will have a milder flavor.

2. Can I make this dish ahead of time?
Yes, you can prepare the filling and stuff the peppers in advance. Just bake them when you’re ready to serve.

3. Can I make this recipe vegetarian?
Absolutely! Use black beans, quinoa, or a variety of vegetables in place of the chicken.

4. How can I add more spice to this dish?
Add chopped jalapeños or a dash of hot sauce to the filling, or top with a spicy salsa.

5. Can I use a different type of cheese?
Yes, cheddar, pepper jack, or even a Mexican blend of cheeses would work well in this recipe.

6. Can I freeze the stuffed peppers?
Yes, you can freeze them before baking. Just make sure to wrap them tightly and store them in a freezer-safe container.

7. Can I use fresh corn instead of frozen?
Yes, fresh corn works great in this recipe. Just cut it off the cob and use it as you would the frozen corn.

8. How do I keep the peppers from getting soggy?
Roasting the peppers properly to blister the skin and removing the seeds and pith will help keep them from becoming soggy during baking.

9. How do I know when the peppers are done?
The peppers are done when the cheese is melted and bubbly, and the filling is heated through.

10. Can I make this recipe spicier?
Yes, you can increase the chili powder, add some cayenne pepper, or include chopped fresh chilies to the filling to give it more heat.

Conclusion

Chicken Stuffed Poblano Peppers are a flavorful, filling, and versatile dish that works perfectly for any weeknight dinner or as a crowd-pleasing party dish. Whether you’re serving them on their own or alongside your favorite Mexican sides, they are sure to be a hit. The combination of roasted poblanos, seasoned chicken, tangy sour cream, and melted cheese creates a delicious, comforting meal that everyone will enjoy. Give this recipe a try, and you’ll quickly understand why it’s a favorite in my home!

Print