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stuffed poblano peppers recipe

Chicken Stuffed Poblano Peppers

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 large skillet
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board
  • 1 aluminum foil

Ingredients
  

  • 4 large Poblano peppers
  • 2 tablespoons Olive oil
  • 1 pound Ground chicken
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 cup Cooked rice
  • 1/2 cup Corn kernels
  • 1/2 cup Black beans drained
  • 1/2 cup Shredded cheese
  • 1/4 cup Chopped fresh cilantro
  • 1 tablespoon Lime juice
  • 1/2 cup Salsa

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Slice the poblano peppers in half lengthwise and remove the seeds and membranes.
  • Place the peppers cut-side up on a baking sheet.
  • Heat olive oil in a large skillet over medium heat.
  • Add ground chicken to the skillet and cook until browned, about 5-7 minutes.
  • Stir in cumin, chili powder, salt, and black pepper.
  • In a mixing bowl, combine cooked chicken, rice, corn, black beans, cheese, cilantro, and lime juice.
  • Spoon the chicken mixture evenly into the poblano pepper halves.
  • Top each pepper with a spoonful of salsa.
  • Cover the baking sheet with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.
  • Allow the stuffed peppers to rest for 5 minutes before serving.

Notes

For an extra depth of flavor, you can roast the poblano peppers lightly over an open flame before stuffing to give them a smoky taste. If you prefer a spicier dish, add a pinch of cayenne pepper to the chicken mixture. These stuffed peppers can be made ahead of time and stored in the refrigerator for up to two days; just reheat before serving.
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