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Chicken Stuffed Poblano Peppers


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  • Author: Recipes Tasteful
  • Total Time: 0 hours
  • Yield: 6 Serving 1x
  • Diet: Gluten Free

Description

These flavorful Chicken Stuffed Poblano Peppers are the perfect blend of smoky roasted peppers, seasoned chicken, creamy sour cream, and melted cheese. A hearty yet healthy dinner option that is easy to prepare and packed with flavor!


Ingredients

Scale
  • 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

  • Roast the Poblano Peppers:
    Preheat your oven to broil. Arrange the poblano peppers on a baking sheet and broil for 3 minutes on each side until slightly blistered. Remove from the oven, reduce heat to 350°F (175°C), and let cool. Once cooled, slit each pepper and remove the seeds and pith.
  • Prepare the Filling:
    Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the diced onion and cook for 5 minutes. Add the garlic and spices (chili powder, cumin, dried cilantro, paprika, and salt), and cook until fragrant. Stir in the diced tomatoes and cook for 2 minutes. Lower the heat, add the lime juice and sour cream, then mix in the cooked rice, corn, and shredded chicken. Heat through, then stir in 1 cup of Monterey Jack cheese.
  • Stuff the Peppers:
    Carefully stuff each roasted poblano pepper with the chicken mixture. Place the stuffed peppers back on the baking sheet, sprinkle the remaining cheese on top.
  • Bake:
    Bake the peppers at 350°F for 15-17 minutes until the cheese is melted and bubbly. For an extra bubbly topping, broil for 1-2 minutes.
  • Serve:
    Serve the stuffed peppers hot and enjoy!

Notes

  • You can use a rotisserie chicken to save time.
  • For a spicier version, add chopped jalapeños or a dash of hot sauce.
  • Substitute with bell peppers or Anaheim peppers if you can’t find poblano peppers.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: main course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 stuffed poblano pepper
  • Calories: 380
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 60mg