Description
Learn how to make Homemade Chicken Stuffed Poblano Peppers, a flavorful and healthy dish perfect for any occasion. This recipe features mild poblano peppers filled with seasoned chicken, rice, and cheese, baked until tender and bubbly.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups cooked shredded chicken
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the poblano peppers and remove the seeds and membranes. Set aside.
- In a skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic until soft and fragrant.
- In a large bowl, mix the cooked shredded chicken, cooked rice, sautéed onion and garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Stir in half of the shredded cheese.
- Carefully spoon the chicken mixture into each poblano pepper, filling them generously.
- Place the stuffed peppers upright in a baking dish. If they don’t stand well, tuck them in tightly next to each other.
- Sprinkle the remaining shredded cheese over the tops of the stuffed peppers.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.
- Serve warm, accompanied by sour cream if desired.
Notes
- Choose firm, unblemished poblano peppers.
- Adjust spice levels by adding jalapeños or cayenne pepper.
- Experiment with different cheeses like pepper jack or feta.
- Add vegetables like spinach or corn for extra nutrition.
- This recipe is great for using leftover rotisserie chicken.
- For a vegetarian option, use black beans and quinoa.
- Store leftovers in an airtight container for up to 3 days.
- These stuffed peppers freeze well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A