Savory Chicken Stuffed Poblano Peppers

Welcome back, food enthusiasts! Today, we’re diving into a delightful recipe that’s perfect for those who love a mix of savory and spicy flavors. These Savory Chicken Stuffed Poblano Peppers are a crowd-pleaser, combining the rich taste of roasted peppers with a hearty chicken and rice filling. Whether you’re preparing a weeknight dinner or a special meal for guests, this dish is sure to impress. Let’s get cooking!

Ingredients

To make this flavorful dish, you’ll need the following 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 can (14.5 oz) diced tomatoes
• ½ lime, juice (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

Directions

1. Preheat and Prepare Peppers
   • Preheat your oven to broil. Arrange the Poblano peppers on a baking sheet and broil for about 3 minutes on each side until slightly blistered. Remove them from the oven and set aside to cool.
   • Reduce the oven temperature to 350°F (175°C).
   • Once the peppers are cool, make a slit down the middle of each pepper. Carefully remove the seeds and pith, ensuring the pepper remains intact.
2. Cook the Filling
   • Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until soft, about 5 minutes.
   • Add the crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt, cooking until fragrant, about 1 minute.
   • Stir in the diced tomatoes and cook for 2 more minutes. Then reduce the heat to low and add the lime juice and sour cream, stirring to combine.
   • Mix in the cooked rice, frozen corn, and shredded chicken, heating through.
   • Remove the skillet from heat and stir in 1 cup of the shredded cheese. Taste and adjust the seasoning as needed.
3. Stuff and Bake the Peppers
   • Spoon the mixture into the prepared Poblano peppers, dividing the filling evenly among them.
   • Top each stuffed pepper with the remaining shredded cheese.
   • Bake the peppers for 15-17 minutes, then broil for an additional 1-2 minutes to brown the cheese.

Serving and Nutrition

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Calories: 350 kcal per serving
• Servings: 6

Conclusion

These Savory Chicken Stuffed Poblano Peppers are a fantastic way to enjoy a comforting and flavorful meal. The combination of spices, chicken, and cheese makes every bite a delight. Serve them with a side salad or some freshly baked bread for a complete meal. Enjoy!

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Feel free to share your thoughts or variations of this recipe in the comments below. Happy cooking!