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