Description
Delicious chicken-stuffed poblano peppers filled with flavors and textures, perfect for a satisfying meal.
Ingredients
Scale
- 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