Description
Roasted poblano peppers filled with a flavorful mixture of seasoned chicken, rice, and cheese, then baked to perfection. A delicious and spicy twist on a classic stuffed pepper recipe.
Ingredients
For the Chicken Stuffed Poblano Peppers:
- 4 large poblano peppers
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil (for cooking the chicken)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 cup shredded Mexican blend cheese (or cheddar cheese)
- ½ cup cooked rice (optional, for extra texture and bulk)
- ¼ cup fresh cilantro, chopped (optional, for garnish)
- ½ cup sour cream (optional, for serving)
- 1 tablespoon lime juice (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Place the poblano peppers directly on the oven rack or on a baking sheet lined with parchment paper. Roast the peppers for 20-25 minutes, turning them halfway through the cooking time to ensure they char evenly on all sides. The skin should become dark and blistered.
Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap or a clean kitchen towel to allow the peppers to steam. This will make it easier to peel the skin off once they cool. Let the peppers sit for 10-15 minutes.
While the peppers are steaming, heat the olive oil in a large skillet over medium heat. Season the chicken breasts or thighs with cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until the chicken is fully cooked through (internal temperature should reach 165°F or 74°C).
Once the chicken is cooked, remove it from the skillet and set it aside to cool for a few minutes. Then, dice the chicken into small, bite-sized pieces.
In a large mixing bowl, combine the diced chicken, shredded cheese, and cooked rice (if using). Stir the mixture until everything is well combined. Taste the filling and adjust the seasoning with additional salt, pepper, or chili powder as desired.
At this point, you can also add any optional ingredients such as black beans, corn, or diced onions for extra flavor and texture. If you prefer a more flavorful kick, you can stir in some hot sauce or diced jalapeños.
Once the poblano peppers have cooled and are easy to handle, carefully peel off the blistered skin. Slice each pepper down one side, being careful not to tear it apart. Remove the seeds and any white ribs from inside the pepper to make room for the filling.
Preheat your oven to 375°F (190°C). Carefully stuff each poblano pepper with the chicken and cheese filling, packing it in tightly. Place the stuffed peppers in a baking dish, arranging them in a single layer.
Once all the peppers are stuffed, cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly. If you want the tops to be golden and slightly crispy, remove the foil during the last 5 minutes of baking.
Once the Chicken Stuffed Poblano Peppers are done, remove them from the oven and let them cool for a few minutes. Serve them on a platter or individual plates. Garnish with freshly chopped cilantro and a squeeze of lime juice for added flavor.
For an extra creamy touch, you can serve the peppers with a dollop of sour cream on the side. The cool, tangy sour cream perfectly complements the spicy, smoky peppers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 18-22g
- Carbohydrates: 10-12g
- Protein: 30g