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Chicken Stuffed Poblano Peppers

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Deliciously stuffed poblano peppers filled with shredded chicken, spices, rice, corn, and Monterey Jack cheese for a comforting 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

  1. Prepare the Poblano Peppers: Start by preheating your oven to 375°F (190°C). Cut a slit down the side of each poblano pepper and remove the seeds, being careful not to tear the skin.
  2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent, about 5 minutes. Next, stir in the crushed garlic for an additional minute until fragrant.
  3. Spice It Up: Add chili powder, cumin, dried cilantro, paprika, and salt to the onion and garlic. Stir for another minute to create a fragrant spice base.
  4. Incorporate the Tomatoes: Pour in the can of diced tomatoes with their juice, stirring to combine. Add the lime juice and let simmer for 3-4 minutes.
  5. Mix in Protein & Grains: To the skillet, add the cooked rice, frozen corn, and shredded chicken. Fold everything together until well incorporated and heated through.
  6. Cheese It Up: Remove the skillet from heat and fold in the shredded Monterey Jack cheese until it melts slightly into the mixture.
  7. Stuff the Peppers: Carefully stuff each poblano pepper with the mixture, packing them generously.
  8. Bake to Perfection: Arrange the stuffed peppers in a baking dish, cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes.
  9. Cool & Garnish: Let the peppers cool for a few minutes before serving them with a dollop of sour cream on top.
  10. Serve & Enjoy: Slice into the peppers and enjoy the gooey cheese and flavorful stuffing.

Notes

Perfect for using leftover rotisserie chicken. Pairs well with a fresh salad or guacamole.

Nutrition

Find it online: https://thestationrecipes.com/stuffed-poblano-peppers-chicken-recipe/

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