why make this recipe
Chicken Stuffed Poblano Peppers are a fantastic dish because they combine delicious flavors and a variety of textures. The sweet and slightly spicy poblano peppers are perfect for stuffing with a savory chicken mixture. This recipe is not only simple to make but is also a great way to use up leftover rotisserie chicken. It’s a satisfying meal that is sure to please your family and friends.
how to make Chicken Stuffed Poblano Peppers
Ingredients:
- 6 large poblano peppers
- 1 tbsp olive oil
- ½ cup 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 (with juice)
- Juice of ½ lime (about 1 tbsp)
- 1 cup cooked rice
- 1 cup frozen corn
- 2 cups shredded chicken (about 1 rotisserie chicken)
- 2 cups Monterey Jack cheese, shredded
- ½ cup sour cream (full-fat recommended)
Directions:
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the poblano peppers and remove the seeds and membranes.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 3-5 minutes.
- Stir in the crushed garlic and cook for another minute.
Cooking
- Add the chili powder, cumin, dried cilantro, paprika, and salt to the skillet. Mix well.
- Pour in the diced tomatoes (with juice) and lime juice. Stir everything together and let it cook for about 2 minutes.
- In a large bowl, combine the cooked rice, frozen corn, shredded chicken, and half of the Monterey Jack cheese. Pour the skillet mixture over this and stir until combined.
- Stuff each poblano pepper with the chicken mixture and place them in a baking dish. Top with the remaining Monterey Jack cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is bubbly.
Serving
- Remove from oven and let cool for a few minutes.
- Serve topped with a dollop of sour cream.
how to serve Chicken Stuffed Poblano Peppers
Serve Chicken Stuffed Poblano Peppers warm, straight from the oven. They pair well with a simple salad or some tortilla chips on the side. A squeeze of lime juice on top can add extra flavor. Enjoy them as a main dish or serve them as an impressive appetizer at a gathering.
how to store Chicken Stuffed Poblano Peppers
Let the stuffed peppers cool down completely before storing. Place any leftovers in an airtight container in the fridge. They will last for about 3-4 days. If you want to keep them longer, you can freeze the stuffed peppers. Wrap them tightly in plastic wrap and then place them in a freezer bag. They will last up to 3 months in the freezer.
tips to make Chicken Stuffed Poblano Peppers
- If you like spicy food, consider adding some diced jalapeños to the chicken mixture.
- For a vegetarian version, substitute the chicken with black beans or another protein of your choice.
- You can sprinkle some fresh cilantro on top when serving for extra flavor and garnish.
variation
You can switch up the cheese for a different flavor. Cheddar or Pepper Jack cheese works well too. Also, feel free to use other vegetables such as zucchini or bell peppers in your filling to add more texture and nutrition.
FAQs
1. Can I use other types of peppers?
Yes, you can use other types of peppers such as bell peppers or Anaheim peppers if you prefer. Just keep in mind that the flavor and texture may differ.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffing mixture and fill the peppers ahead of time. Cover them and store in the fridge until you’re ready to bake.
3. What can I serve with Chicken Stuffed Poblano Peppers?
These stuffed peppers go well with a side of guacamole, rice, or a fresh salad. You can also serve them with tortilla chips for a crunchy contrast.
Chicken Stuffed Poblano Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Delicious chicken-stuffed poblano peppers filled with flavors and textures, perfect for a satisfying meal.
Ingredients
- 6 large poblano peppers
- 1 tbsp olive oil
- ½ cup 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 (with juice)
- Juice of ½ lime (about 1 tbsp)
- 1 cup cooked rice
- 1 cup frozen corn
- 2 cups shredded chicken (about 1 rotisserie chicken)
- 2 cups Monterey Jack cheese, shredded
- ½ cup sour cream (full-fat recommended)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the poblano peppers and remove the seeds and membranes.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 3-5 minutes.
- Stir in the crushed garlic and cook for another minute.
- Add the chili powder, cumin, dried cilantro, paprika, and salt to the skillet. Mix well.
- Pour in the diced tomatoes (with juice) and lime juice. Stir everything together and let it cook for about 2 minutes.
- Combine in a large bowl the cooked rice, frozen corn, shredded chicken, and half of the Monterey Jack cheese. Pour the skillet mixture over this and stir until combined.
- Stuff each poblano pepper with the chicken mixture and place them in a baking dish. Top with the remaining Monterey Jack cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is bubbly.
- Remove from the oven and let cool for a few minutes. Serve topped with a dollop of sour cream.
Notes
For extra flavor, consider adding diced jalapeños to the mixture or substituting chicken with black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
