Ingredients

6 large Poblano peppers

1 tbsp olive oil

1/2 onion, diced

1 clove garlic, crushed

1 tsp chili powder

1/2 tsp cumin

1/2 tsp dried cilantro

1/2 tsp paprika

1 tsp salt

1 can diced tomatoes, 14.5 oz

1/2 lime, juice of (about 1 tbsp)

1/2 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

Step 1: Preheat the oven to broil. Arrange Poblano peppers on a baking sheet without any oil or seasoning. Broil for about 3 minutes until the peppers are slightly blistered, then flip and broil an additional 3 minutes. Remove from oven, reduce temperature to 350°F, and when cool enough to handle, make a careful slit down the middle of each pepper without cutting all the way through. Remove seeds and pith, keeping the pepper intact. Set aside.

Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook for about 5 minutes until soft. Stir in crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt; cook for 30 seconds to 1 minute until fragrant. Add diced tomatoes and cook for 2 more minutes. Reduce heat to low, stir in lime juice and sour cream until combined.

Step 3: Add cooked rice, frozen corn, and shredded chicken to the skillet. Cook for a couple more minutes until heated through. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese. Taste and adjust seasoning if needed.

Step 4: Spoon the chicken mixture evenly into the roasted peppers, filling them to the top. Sprinkle the remaining shredded cheese over each stuffed pepper. Place on a baking sheet and bake at 350°F for 15-17 minutes. For a bubbly, golden cheese topping, turn the broiler on for 1-2 minutes at the end—watch carefully to avoid burning.

Step 5: Remove from the oven and serve the stuffed peppers hot. Enjoy!

Tips & Variations

For extra smoky flavor, roast the peppers over an open flame or grill before stuffing.

Use cooked quinoa or cauliflower rice instead of white rice for a healthier twist.

Substitute cooked turkey or beef for the chicken to vary the protein.

Add chopped fresh cilantro or a squeeze of fresh lime on top before serving for brightness.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can prepare the filling and roast the peppers in advance. Assemble and bake the stuffed peppers just before serving for best texture and flavor.

How spicy are Poblano peppers?

Poblano peppers have a mild to medium heat level, generally not very spicy. If you prefer less heat, remove all seeds and membranes. For more heat, you can add a pinch of cayenne or chopped jalapeños to the filling.