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Easy Chicken Stuffed Poblano Peppers Recipe

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Delicious and easy-to-make chicken stuffed poblano peppers filled with a flavorful mixture of shredded chicken, rice, black beans, corn, and spices, topped with melted Monterey Jack cheese. Perfect as a hearty main dish that combines savory and slightly spicy flavors with a hint of freshness from cilantro.

  • Total Time: 35 minutes
  • Yield: 4-6 stuffed poblano peppers (serves 4)

Ingredients

Peppers

  • 4-6 large poblano peppers

Filling

  • 2 cups shredded chicken
  • 1 can (14.5 oz) diced tomatoes, drained leaving a small amount of liquid
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/3 cup cilantro, chopped plus more for topping
  • 1 cup corn kernels
  • 2 cups cooked rice
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Salt to taste
  • 1 jalapeno, small diced and seeds removed (optional)

Topping

  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C). If you prefer your peppers very soft, slice them, remove seeds, massage with olive oil, and roast for 10-15 minutes before stuffing. This step can be omitted for firmer peppers.
  2. Prepare Filling: In a medium bowl, combine shredded chicken, cooked rice, drained black beans, corn kernels, diced tomatoes with a small amount of liquid, chopped cilantro, jalapeno (if using), and all the spices including garlic powder, chili powder, cumin, black pepper, crushed red pepper, and salt. Stir thoroughly to mix all ingredients evenly.
  3. Prep Peppers: Cut each poblano pepper in half lengthwise and carefully remove seeds and membranes. Arrange the pepper halves cut side up on a baking sheet lined with parchment paper.
  4. Stuff Peppers: Spoon the chicken and rice mixture evenly into each pepper half, ensuring all are well filled.
  5. Bake Peppers: Place the stuffed peppers in the preheated oven and bake for 15 minutes to heat through and meld flavors.
  6. Add Cheese and Finish Baking: Remove the baking sheet, sprinkle shredded Monterey Jack cheese evenly over each stuffed pepper, then return to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly. Optionally, broil for 2-3 minutes to add a crispy cheese topping, watching carefully to prevent burning.
  7. Serve: Allow the peppers to cool for several minutes after baking. Garnish with additional chopped cilantro before serving to add a fresh, herbal finish.

Notes

  • You can omit jalapeno or adjust the amount for your preferred spice level.
  • If you like very soft peppers, pre-roasting them before stuffing is recommended.
  • Using leftover cooked rice and chicken makes this recipe quick and convenient.
  • Broiling with cheese is optional but adds a nice crispy texture on top.
  • Leftovers can be refrigerated and reheated in the oven for best texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

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