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Stuffed Poblano Peppers with Chicken

Stuffed Poblano Peppers with Chicken

Mild poblano peppers stuffed with spiced chicken, rice, and cheese, baked until tender and topped with creamy sauce for a flavorful Mexican-inspired meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 4-6 large Poblano peppers
  • 2 cups shredded chicken
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/3 cup chopped cilantro (plus more for garnishing)
  • 1 cup corn kernels
  • 2 cups pre-cooked rice
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper
  • Salt to taste
  • 1 small diced jalapeño (seeds removed, optional)
  • 1 cup shredded Monterey Jack cheese

Instructions
 

  • 1.Prep Peppers: Cut tops, remove seeds, roast at 400°F (200°C) for 10 mins.
    2.Make Filling: Mix chicken, rice, beans, corn, tomatoes, and spices.
    3.Stuff: Fill peppers, top with cheese.
    4.Bake: 20 mins at 375°F (190°C) until cheese melts.
    5.Serve: Drizzle with crema, garnish with cilantro.

Notes

  • Wear gloves when handling poblanos
  • For spicier version, add jalapeños to filling
  • Can be assembled ahead and refrigerated
Keyword Stuffed Poblano Peppers with Chicken