Why Make This Recipe
Chicken Stuffed Poblano Peppers are a delightful and hearty meal. They are packed with flavor and are a great way to enjoy fresh poblano peppers. This recipe is not only delicious but also easy to make. Plus, it’s perfect for a family dinner or a casual get-together with friends.
How to Make Chicken Stuffed Poblano Peppers
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)
- 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
Preheat your oven to 375°F (190°C). Carefully cut each poblano pepper in half lengthwise and remove the seeds and membranes to reduce the heat. Place the pepper halves on a baking sheet lined with parchment paper or lightly greased.
Heat olive oil in a medium skillet over medium heat. Add diced onion and crushed garlic, sautéing until softened and fragrant, about 3-4 minutes.
To the skillet, add chili powder, cumin, dried cilantro, paprika, and salt, stirring well to coat the onions and garlic with the spices. Then add the canned diced tomatoes with their juice, cooked rice, frozen corn, and shredded chicken. Stir everything together and cook for an additional 3-5 minutes until heated through and combined. Remove from heat and stir in lime juice.
Spoon the chicken and rice mixture evenly into each poblano pepper half, pressing the filling down gently to pack it well.
Sprinkle shredded Monterey Jack cheese generously over the stuffed peppers.
Place the baking sheet in the preheated oven and bake for about 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
While the peppers bake, stir together the sour cream and a little extra lime juice if desired for a tangy topping.
Remove the stuffed peppers from the oven and let cool slightly. Serve warm, topped with the sour cream lime sauce.
How to Serve Chicken Stuffed Poblano Peppers
Serve the Chicken Stuffed Poblano Peppers warm. You can place them on a large platter for family-style serving. Add the sour cream lime sauce on top or on the side for everyone to enjoy.
How to Store Chicken Stuffed Poblano Peppers
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through.
Tips to Make Chicken Stuffed Poblano Peppers
- If you want more heat, leave some seeds in the poblanos or add hot sauce to the filling.
- Customize the filling with your favorite ingredients, such as black beans or different types of cheese.
- For a vegetarian version, replace the chicken with more vegetables or beans.
Variation
You can experiment with different cheeses, such as cheddar or pepper jack, to change the flavor profile of the dish. Adding a bit of chopped jalapeños can also give it an extra kick.
FAQs
1. Can I use other types of peppers?
Yes, you can use bell peppers or other mild peppers if you prefer.
2. Is this recipe freezer-friendly?
Absolutely! You can freeze the stuffed peppers before baking. Just thaw and bake them when you’re ready to eat.
3. Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator until you’re ready to stuff the peppers.
Chicken Stuffed Poblano Peppers
Ingredients
For the Peppers
- 6 large large poblano peppers
For the Filling
- 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
- ½ lime 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
Preparation
- Preheat your oven to 375°F (190°C). Carefully cut each poblano pepper in half lengthwise and remove the seeds and membranes to reduce the heat. Place the pepper halves on a baking sheet lined with parchment paper or lightly greased.
- Heat olive oil in a medium skillet over medium heat. Add diced onion and crushed garlic, sautéing until softened and fragrant, about 3-4 minutes.
Cooking
- To the skillet, add chili powder, cumin, dried cilantro, paprika, and salt, stirring well to coat the onions and garlic with the spices. Then add the canned diced tomatoes with their juice, cooked rice, frozen corn, and shredded chicken. Stir everything together and cook for an additional 3-5 minutes until heated through and combined. Remove from heat and stir in lime juice.
- Spoon the chicken and rice mixture evenly into each poblano pepper half, pressing the filling down gently to pack it well.
- Sprinkle shredded Monterey Jack cheese generously over the stuffed peppers.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
Serving
- While the peppers bake, stir together the sour cream and a little extra lime juice if desired for a tangy topping.
- Remove the stuffed peppers from the oven and let cool slightly. Serve warm, topped with the sour cream lime sauce.