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Chicken Stuffed Poblano Peppers Recipe

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Chicken Stuffed Poblano Peppers Recipe

Chicken Stuffed Poblano Peppers are a flavorful and satisfying dish that combines tender roasted poblano peppers filled with a hearty mixture of seasoned chicken, rice, beans, and cheese. In this article, we’ll explore how to make this delicious and nutritious recipe step by step.

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1. Introduction to Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers are a versatile and easy-to-make dish that’s perfect for weeknight dinners or entertaining guests. The combination of spicy poblano peppers, savory chicken, and cheesy filling makes this recipe a crowd-pleaser.

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2. Ingredients Needed

To make Chicken Stuffed Poblano Peppers, you’ll need the following ingredients:

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For the Filling:

  • Poblano Peppers
  • Cooked Chicken (shredded or diced)
  • Cooked Rice or Quinoa
  • Black Beans (canned or cooked)
  • Corn (fresh or frozen)
  • Onion
  • Garlic
  • Spices (such as cumin, chili powder, paprika)
  • Cheese (such as Monterey Jack or cheddar)
  • Tomato Sauce (optional)

3. Preparing the Ingredients

Start by roasting the poblano peppers under the broiler or over an open flame until the skin is charred and blistered. Place the roasted peppers in a bowl and cover with a kitchen towel to steam for a few minutes, then peel off the skins and remove the seeds and membranes.

Next, cook the chicken until fully cooked and tender, then shred or dice it into small pieces. Cook the rice or quinoa according to package instructions, and drain and rinse the black beans if using canned.

4. Assembling the Dish

Cut a slit lengthwise along one side of each poblano pepper and carefully remove the seeds and membranes, being careful not to tear the peppers. In a large mixing bowl, combine the cooked chicken, rice or quinoa, black beans, corn, diced onion, minced garlic, and spices.

Stuff each poblano pepper with the chicken and rice mixture, pressing gently to pack it in. Place the stuffed peppers in a greased baking dish, arranging them snugly so they stay upright. If desired, spoon tomato sauce over the stuffed peppers for extra flavor.

5. Cooking Instructions

Bake the stuffed poblano peppers in a preheated oven until the peppers are tender and the filling is heated through, about 20-25 minutes. If desired, sprinkle shredded cheese over the tops of the peppers during the last few minutes of baking and broil until bubbly and golden brown.

6. Serving Suggestions

Serve Chicken Stuffed Poblano Peppers hot, garnished with fresh herbs such as cilantro or parsley, if desired. These stuffed peppers pair well with a variety of side dishes, such as Mexican rice, refried beans, or a crisp green salad.

7. Variations and Customizations

Feel free to customize this recipe to suit your taste preferences. You can add different fillings to the chicken and rice mixture, such as diced tomatoes, green chilies, or cooked spinach. You can also use different types of peppers, such as bell peppers or Anaheim peppers, for a milder flavor.

8. Tips for Success

To ensure that your Chicken Stuffed Poblano Peppers turn out perfectly every time, follow these tips:

  • Remove the seeds and membranes from the poblano peppers to reduce their spiciness.
  • Precook any raw ingredients for the filling to ensure they are fully cooked and tender.
  • Check the chicken for doneness by cutting into it with a knife to make sure it’s cooked through.

9. Health Benefits of Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers are a nutritious and balanced meal that provides protein, fiber, vitamins, and minerals. Poblano peppers are rich in vitamins A and C, while chicken provides lean protein. Beans and rice add fiber and complex carbohydrates, making this dish both satisfying and nutritious.

10. Conclusion

In conclusion, Chicken Stuffed Poblano Peppers are a delicious and satisfying dish that’s perfect for any occasion. With their bold flavors and hearty filling, these stuffed peppers are sure to become a new favorite in your recipe repertoire. Whether you’re cooking for a family dinner or hosting a dinner party, Chicken Stuffed Poblano Peppers are sure to impress.

Source: jamjarkitchen.com

Yield: 6

Chicken Stuffed Poblano Peppers Recipe

Chicken Stuffed Poblano Peppers Recipe

Chicken Stuffed Poblano Peppers are a flavorful and satisfying dish that combines tender roasted poblano peppers filled with a hearty mixture of seasoned chicken, rice, beans, and cheese. In this article, we'll explore how to make this delicious and nutritious recipe step by step.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 6 large Poblano peppers
  • 1 tbsp olive oil
  • ½ onion, diced
  • 1 clove garlic, crushed
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp dried cilantro
  • ½ tsp paprika
  • 1 tsp salt
  • 1 can diced tomatoes, 14.5 oz
  • ½ lime, juice of about 1 tbsp
  • ½ cup sour cream I recommend full fat
  • 1 cup cooked rice
  • 1 cup frozen corn
  • 2 cups shredded chicken about 1 rotisserie chicken
  • 2 cups Monterey jack cheese, shredded

Instructions

Preheat the oven to a broil.

Arrange Poblano peppers on a baking sheet (do NOT add any oil or seasoning). Broil the peppers for about 3 minutes until slightly blistered. Flip the peppers to. the other side and broil for an additional 3 minutes.

Remove peppers from the oven and reduce the oven temperature to 350 degrees F.

When cool enough to handle, use a knife to carefully make a slit down the middle of the peppers (do NOT cut the whole pepper in half). Carefully remove the seeds and pith while leaving the pepper intact.

Repeat with all peppers and set aside.

Preheat about a tbsp of olive oil in a large skillet over medium high heat.

Once hot, add onion and cook over medium high heat for about 5 minutes until soft.

Add garlic, spices and salt to the skillet and mix to to combine. Cook for about 30 seconds to 1 minute over medium high heat until garlic is fragrant.

Add in can of diced tomatoes and continue cooking for 2 more minutes over medium high heat.

After 2 minutes reduce heat to low and add lime juice and sour cream. Stir to combine then add cooked rice, frozen corn and shredded chicken. Cook over low heat for a couple minutes until the mixture is heated through.

Remove mixture from the heat and stir in 1 cup of shredded Monterey jack cheese.

Taste the mixture for seasoning and add additional salt and pepper according to personal preference.

Using a spoon, carefully transfer the mixture into the roasted poblano peppers, dividing as evenly as possible and filling to the top.

Once the peppers have been filled sprinkle remaining cheese over the tops of the stuffed peppers.

Bake on a baking sheet at 350 degrees F for 15-17 minutes.

At the end, turn the broiler on for an additional 1-2 minutes to get the cheese nice any bubbly. Be sure to watch closely to prevent burning!

Remove the stuffed peppers from the oven and serve hot. Enjoy!
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