Homemade Chicken Stuffed Poblano Peppers
Enjoy these flavor-packed Homemade Chicken Stuffed Poblano Peppers filled with a delicious blend of chicken, cheese, and spices. A healthy and satisfying Mexican-inspired meal perfect for any night of the week!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 pound cooked chicken, shredded
- 1/2 cup cooked rice (brown or white)
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese, divided
- 1/4 cup chopped cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut each poblano pepper lengthwise, remove seeds and membranes.
- Heat olive oil in a large skillet over medium heat. Add red onion and garlic and cook until softened, about 3 minutes.
- Add shredded chicken, rice, corn, black beans, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
- Remove from heat and stir in 1/2 cup of the shredded Monterey Jack cheese.
- Stuff each poblano pepper with the chicken mixture.
- Place the stuffed peppers in a baking dish.
- Top with the remaining 1/2 cup of shredded Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Garnish with chopped cilantro before serving.
Notes
Serve with a dollop of sour cream or salsa for extra flavor.
Find it online: https://delilita.com/homemade-chicken-stuffed-poblano-peppers/