Chicken Stuffed Poblano Peppers Recipe
These Chicken Stuffed Poblano Peppers offer a flavorful combination of smoky roasted poblano peppers filled with a savory mixture of shredded chicken, rice, corn, and spices, topped with melted Monterey Jack cheese. Perfect as a hearty meal with a creamy, tangy touch of sour cream and lime.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Peppers
- 6 large Poblano peppers
Filling
- 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 (divided)
Instructions
- Roast Poblano Peppers: Preheat the oven to broil. Arrange the poblano peppers on a baking sheet without any oil or seasoning. Broil for about 3 minutes until the skins blister, then flip and broil the other side for another 3 minutes. Remove from the oven and reduce oven temperature to 350°F. Once cool enough to handle, carefully make a slit down the middle of each pepper without cutting all the way through. Remove seeds and pith, keeping the pepper intact, and set aside.
- Prepare Filling: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add diced onion and cook for about 5 minutes until softened. Add crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt; cook for 30 seconds to 1 minute until fragrant. Stir in the diced tomatoes and cook for 2 minutes. Reduce heat to low and stir in lime juice and sour cream until smooth. Add cooked rice, frozen corn, and shredded chicken, cooking over low heat for a couple of minutes until warmed through. Remove from heat and stir in 1 cup shredded Monterey Jack cheese. Adjust seasoning with salt and pepper to taste.
- Stuff Peppers: Carefully spoon the chicken mixture into each roasted poblano pepper, filling them evenly and to the top. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the filled peppers.
- Bake and Broil: Place the stuffed peppers on a baking sheet and bake at 350°F for 15-17 minutes until heated through and cheese is melted. For a bubbly, golden cheese top, turn the broiler on for an additional 1-2 minutes at the end. Watch carefully to avoid burning.
- Serve: Remove from the oven and serve hot. Enjoy your delicious stuffed poblano peppers!
Notes
- When broiling the peppers, watch closely to avoid burning.
- Be careful while removing seeds and pith to keep peppers intact for stuffing.
- Full-fat sour cream adds richness, but low-fat can be substituted.
- Use leftover rotisserie chicken for convenience and flavor.
- Adjust chili powder to your preferred spice level.
- Serve with a side salad or Mexican-style rice for a complete meal.
Keywords: Chicken stuffed poblano peppers, stuffed peppers, Mexican stuffed peppers, baked stuffed peppers, rotisserie chicken recipe, spicy stuffed peppers
