Print

Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Stuffed Poblano Peppers are a delicious and satisfying dish, perfect for any occasion. These vibrant peppers are filled to the brim with savory chicken, fluffy rice, zesty corn, and melty cheese, then baked until golden and bubbly. This recipe is not only easy to prepare but also packed with flavor—making it ideal for busy weeknights or family gatherings. Customize the filling to match your taste preferences or what you have on hand for a delightful twist. Serve them alongside fresh salsa or creamy guacamole for an unforgettable meal that everyone will love.

Ingredients

Scale
  • 6 large poblano peppers
  • 1/2 medium onion, diced
  • 1 clove garlic, crushed
  • 1/2 lime, juiced
  • 1 tablespoon olive oil
  • 1 can diced tomatoes (14.5 ounces)
  • 1 cup cooked white rice
  • 1 cup frozen corn
  • 2 cups shredded cooked chicken
  • 2 cups Monterey Jack cheese, shredded
  • 1/2 cup full-fat sour cream
  • Spices: chili powder, ground cumin, dried cilantro, paprika, salt

Instructions

  1. Preheat your oven to broil. Arrange poblano peppers on a baking sheet and broil for 3 minutes on each side until blistered.
  2. Reduce oven temperature to 350°F. Once cool enough to handle, cut a slit in each pepper and remove seeds.
  3. In a skillet over medium heat, sauté onion in olive oil until soft. Add garlic and spices; cook until fragrant.
  4. Stir in diced tomatoes and cook for another 2 minutes. Next, mix in lime juice and sour cream.
  5. Add cooked rice, corn, and shredded chicken; heat through before combining with one cup of cheese.
  6. Fill each pepper with the mixture evenly and top with remaining cheese.
  7. Bake for about 15-17 minutes until heated through and cheese is melted.

Nutrition

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

save me