A delicious and hearty recipe for Chicken Stuffed Poblano Peppers, perfect for a flavorful meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 large poblano peppers
1 pound cooked chicken, shredded
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup corn (frozen or canned)
1 cup shredded cheese (cheddar or Monterey Jack)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
1 tablespoon olive oil
1/2 cup salsa
Instructions
Preheat the oven to 375°F.
Cut the tops off the poblano peppers and remove the seeds and membranes.
In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, half of the shredded cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
Stuff each poblano pepper with the chicken mixture, pressing down gently to pack it in.
Place the stuffed peppers in a baking dish. Drizzle with olive oil and top with salsa.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
For added flavor, try adding diced tomatoes or jalapeños to the stuffing mixture.
You can also substitute ground turkey or beef for the chicken for a different protein option.
For a lighter version, use cauliflower rice instead of regular rice.