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
Scale
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.
