If you are on the hunt for a vibrant and comforting meal that bursts with savory and smoky flavors, this Chicken Stuffed Poblano Peppers Recipe is an absolute must-try. These poblano peppers are perfectly roasted and filled with a delicious mix of shredded chicken, seasoned rice, corn, and melted Monterey Jack cheese, all seasoned with a beautiful blend of spices and tangy lime. Every bite offers a harmonious balance of creamy, spicy, and fresh elements, making this dish an irresistible crowd-pleaser that feels homemade and heartfelt. Whether for a family dinner or a weekend cook-up, these stuffed poblanos bring both flair and comfort to your plate.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Chicken Stuffed Poblano Peppers Recipe lies in its simple yet thoughtfully chosen ingredients, each playing a critical role in building layers of flavor, color, and texture. From the mild smoky heat of the poblanos to the creamy richness of sour cream and the zest of lime, every component contributes a special something that keeps the dish lively and satisfying.
- 6 large poblano peppers: The star of the dish, providing mild heat and a sturdy vessel for the filling.
- 1 tbsp olive oil: For sautéing onion and garlic, adding subtle fruitiness and richness.
- ½ onion, diced: Adds sweetness and depth to the filling.
- 1 clove garlic, crushed: Lends a fragrant and savory background note.
- 1 tsp chili powder: Brings mild warmth and authentic southwestern flavor.
- ½ tsp cumin: Offers earthy, nutty undertones that complement the chicken perfectly.
- ½ tsp dried cilantro: Introduces a hint of herbal freshness without overpowering.
- ½ tsp paprika: Gives subtle smokiness and vibrant color.
- 1 tsp salt: Essential to enhance and balance all flavors in the dish.
- 1 (14.5 oz) can diced tomatoes: Adds juiciness, acidity, and a touch of sweetness.
- Juice of ½ lime (about 1 tbsp): Provides bright citrus zing for freshness.
- ½ cup sour cream (full-fat recommended): For creaminess and tang to mellow spices.
- 1 cup cooked rice: Adds bulk and soft texture that holds the filling together.
- 1 cup frozen corn: Contributes subtle sweetness and pleasant crunch.
- 2 cups shredded chicken (about 1 rotisserie chicken): The hearty protein filling that’s tender and flavorful.
- 2 cups Monterey Jack cheese, shredded: Melts beautifully for gooey richness topping the stuffed peppers.
How to Make Chicken Stuffed Poblano Peppers Recipe
Step 1: Roast and Prepare the Peppers
Begin by roasting the poblano peppers until their skins blister and char for that iconic smoky flavor. Once cooled, carefully peel off the skins, then slice each pepper lengthwise to create pockets, removing seeds to keep the heat just right. These roasted peppers form the perfect tender but sturdy base for your delicious filling.
Step 2: Sauté the Aromatics and Spices
Warm the olive oil in a skillet and sauté diced onions until translucent and fragrant. Add crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt, stirring to bloom the spices and create a richly flavored base. This step unlocks the vibrant depth that makes this Chicken Stuffed Poblano Peppers Recipe so special.
Step 3: Combine Filling Ingredients
Into the spiced onion mixture, stir in the canned diced tomatoes, lime juice, sour cream, cooked rice, frozen corn, and shredded chicken. Mix everything until well combined, allowing the flavors to mingle and create a creamy, zesty, and hearty filling that will bring the peppers to life.
Step 4: Stuff the Peppers
Carefully spoon the filling into each roasted poblano half, ensuring they are generously packed but not overstuffed. Top each pepper with a generous handful of shredded Monterey Jack cheese for that irresistible melting finish.
Step 5: Bake to Perfection
Arrange the stuffed peppers on a baking dish and bake in a preheated oven until the cheese is melted, bubbly, and golden. This final step melds all the flavors beautifully while warming the peppers through for that comforting, fresh-from-the-oven appeal you’ll adore.
How to Serve Chicken Stuffed Poblano Peppers Recipe
Garnishes
Fresh toppings are a wonderful way to add contrast and brighten the flavors. Consider sprinkling chopped cilantro, a dollop of sour cream, or some sliced avocado on top. A few lime wedges on the side add a lovely citrus kick that complements the spice and creaminess perfectly.
Side Dishes
These stuffed poblanos shine as a standalone meal but pair beautifully with simple sides like a crisp green salad, Mexican rice, or black beans. For a heartier spread, warm corn tortillas and a fresh tomato salsa complete the meal wonderfully without overshadowing the stars of the plate.
Creative Ways to Present
For a party or family gathering, consider serving the Chicken Stuffed Poblano Peppers Recipe in individual ramekins surrounded by fresh greens. You might also slice the peppers and arrange them on a platter for easy sharing. Either way, the vibrant colors and melted cheese make for an inviting presentation.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers can be refrigerated in an airtight container for up to 3 days. The flavors deepen overnight, making for an even tastier meal when reheated, so they are perfect for meal prep or quick lunches.
Freezing
You can freeze the stuffed peppers before baking. Wrap individually in plastic wrap and then in foil or place in a freezer-safe container. Frozen, they keep well for up to 2 months. When ready, thaw overnight and bake as directed for a freshly baked experience on busy nights.
Reheating
Reheat stuffed peppers in a 350°F oven until warmed through and the cheese is gooey again. Avoid microwaving when possible to maintain texture, but in a pinch, cover loosely and microwave until heated, checking frequently to avoid drying out.
FAQs
Can I use other types of peppers for this recipe?
Absolutely! While poblano peppers offer a mild smoky heat that’s ideal for this recipe, you can substitute with Anaheim or even bell peppers if you prefer less spice.
Is rotisserie chicken the best choice for the stuffing?
Rotisserie chicken is super convenient and flavorful, but shredded cooked chicken breast or thighs you cook yourself work just as well. The key is to have tender, shredded meat that mixes easily with the other filling ingredients.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with cooked black beans, sautéed mushrooms, or a medley of roasted vegetables for a delicious vegetarian version of the Chicken Stuffed Poblano Peppers Recipe.
How spicy are these stuffed poblanos?
They have a gentle kick, mostly coming from the mild poblano peppers and chili powder. If you prefer more heat, feel free to add chopped jalapeños or a pinch of cayenne pepper to the filling.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and refrigerated. Just stuff and bake the peppers when you’re ready to serve, which makes this recipe perfect for busy weeknights or entertaining.
Final Thoughts
I can’t recommend this Chicken Stuffed Poblano Peppers Recipe enough for anyone craving a dish that’s as flavorful as it is comforting. Its perfect blend of smoky roasted peppers, hearty chicken, and melty cheese will quickly become a favorite in your rotation. Give it a try and watch how it brings joy and warmth to your table time after time.
Print
Chicken Stuffed Poblano Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This recipe for Chicken Stuffed Poblano Peppers features smoky poblano peppers filled with a vibrant mixture of shredded chicken, rice, corn, and spices, topped with creamy sour cream and melted Monterey Jack cheese. Perfect for a hearty and flavorful Mexican-inspired meal that is easy to prepare and satisfying for the whole family.
Ingredients
Main 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 (14.5 oz) can diced tomatoes
- Juice of ½ lime (about 1 tbsp)
- ½ cup sour cream (full-fat recommended)
- 1 cup cooked rice
- 1 cup frozen corn
- 2 cups shredded chicken (about 1 rotisserie chicken)
- 2 cups Monterey Jack cheese, shredded
Instructions
- Prepare the Poblanos: Begin by roasting the poblano peppers over a gas flame or under a broiler until the skin is charred and blistered on all sides. Place them in a sealed plastic bag or cover with plastic wrap to steam for 10 minutes. Then peel off the charred skin, make a slit down the side, and carefully remove the seeds while keeping the peppers intact for stuffing.
- Sauté Vegetables and Spices: Heat the olive oil in a skillet over medium heat. Add the diced onion and crushed garlic, sautéing until they become soft and fragrant, about 3-4 minutes. Stir in chili powder, cumin, dried cilantro, paprika, and salt, cooking for another minute until the spices release their aroma.
- Add Tomatoes and Lime Juice: To the sautéed mixture, add the canned diced tomatoes and lime juice. Stir well and cook down for 5 minutes to combine the flavors and reduce some of the liquid.
- Mix Filling: In a large bowl, combine the cooked rice, frozen corn (thawed), shredded chicken, sour cream, and the tomato-spice mixture. Stir thoroughly to combine all ingredients evenly.
- Stuff the Peppers: Carefully stuff each roasted poblano pepper with the filling mixture, pressing gently to ensure they are well packed but not torn. Place the stuffed peppers in a baking dish large enough to hold them snugly.
- Top with Cheese and Bake: Sprinkle shredded Monterey Jack cheese evenly over the stuffed peppers. Bake in a preheated oven at 375°F (190°C) for 20 minutes or until the cheese is melted and bubbly and the peppers are heated through.
- Serve: Remove from the oven and let cool slightly before serving. These stuffed peppers pair well with a side salad or additional sour cream for topping.
Notes
- Roasting the poblano peppers beforehand adds a smoky flavor and makes them easier to peel.
- You can substitute cooked quinoa for rice for a healthier twist.
- Using rotisserie chicken saves time and adds great flavor to the filling.
- Adjust the amount of chili powder for preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
