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Chicken Stuffed Poblano Peppers Recipe

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This Chicken Stuffed Poblano Peppers recipe features roasted poblano peppers filled with a flavorful mixture of shredded chicken, sautéed onions, garlic, diced tomatoes, black beans or corn, and a blend of spices. Topped with melted Monterey Jack or mozzarella cheese, these stuffed peppers are baked to perfection, offering a delightful combination of smoky, savory, and fresh flavors with a hint of lime and cilantro brightness.

Ingredients

Scale

Peppers

  • 4 large poblano peppers

Filling

  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup diced tomatoes (fresh or canned, drained)
  • 1/2 cup fresh cilantro, chopped
  • 1 cup cooked black beans or corn (optional for added texture)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Pinch of cayenne pepper or chopped jalapeño (optional for extra heat)

Topping and Others

  • 1 1/2 cups shredded Monterey Jack or mozzarella cheese
  • 2 tablespoons olive oil
  • Juice of 1 lime

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil to prepare for baking the stuffed peppers.
  2. Roast Poblanos: Roast the poblano peppers over a broiler or directly on a gas burner flame, turning occasionally, until the skins blister and char evenly, about 8-10 minutes. Transfer them to a covered bowl or plastic bag to steam for 10 minutes, which loosens the skins.
  3. Peel and Clean: Carefully peel off the charred skins from the peppers. Slice each pepper lengthwise and remove seeds and membranes to reduce the heat, making them ready for stuffing.
  4. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
  5. Cook Filling: Add shredded chicken, diced tomatoes, black beans or corn (if using), cumin, smoked paprika, salt, pepper, and optional cayenne or jalapeño to the skillet. Stir well and cook the mixture for 5 minutes to blend the flavors.
  6. Add Fresh Ingredients: Remove the skillet from heat and stir in fresh cilantro and lime juice to brighten the filling.
  7. Stuff Peppers: Generously fill each prepared poblano pepper with the chicken mixture, ensuring even distribution.
  8. Top with Cheese: Place the stuffed peppers in the prepared baking dish and sprinkle shredded Monterey Jack or mozzarella cheese evenly over the top of each pepper.
  9. Bake: Bake the peppers uncovered in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and the peppers are tender.
  10. Rest and Serve: Remove the stuffed peppers from the oven and let them rest for a few minutes before serving to allow the flavors to settle.

Notes

  • You can substitute shredded chicken with ground turkey, beef, or plant-based meat alternatives for different variations.
  • Adding cooked rice or quinoa to the filling provides extra bulk and texture.
  • Try different cheeses like cheddar, pepper jack, or queso fresco for varied flavor profiles.
  • Incorporate sautéed mushrooms, zucchini, or spinach into the filling to include more vegetables.
  • For a creamier texture, mix in some sour cream or cream cheese into the filling.
  • Top with fresh avocado slices or a dollop of guacamole before serving for added richness.

Keywords: chicken stuffed poblano peppers, stuffed peppers, Mexican stuffed peppers, baked stuffed peppers, poblano pepper recipes, cheesy stuffed peppers

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