Name: Stuffed Poblano Peppers with Cilantro Lime Crema
Prep time: PT-479673H6M44S
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: Stuffed Poblano Peppers; 4 poblano peppers, sliced in half, deveined and seeded; Olive oil; Salt and pepper; 1 1/2 cups cooked chicken, shredded; 1 1/2 cups cooked rice (basmati or choice); 1 (398 ml) can diced or crushed tomatoes; 1 (398 ml) can black beans, rinsed and drained; 1/3 cup cilantro, chopped, plus more for topping; 1 jalapeño pepper, seeded and finely diced; 1 tsp garlic powder; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp pepper; 1/4 tsp crushed red pepper (optional); Salt, to taste; 1 1/2 cups shredded Monterey Jack cheese; Cilantro Lime Crema; 1 cup cilantro, packed; 1/2 small ripe avocado; 1/4 cup plain yogurt; 3 tbsp olive oil; 2 tbsp lime juice; 1 tbsp honey; 1 clove garlic; 1/2 tsp kosher salt; 1/4 tsp black pepper

Description

Delight in the robust flavors of Stuffed Poblano Peppers paired with a zesty Cilantro Lime Crema. Each pepper is generously filled with a savory blend of shredded chicken, aromatic spices, and hearty rice, creating a perfect balance of taste and texture. The creamy, tangy crema adds a refreshing finish, making this dish a satisfying main course that’s both nourishing and indulgent.Ideal for a family dinner or a special gathering, these stuffed peppers offer a visually appealing and deliciously complex flavor profile. The combination of the peppers’ mild heat with the coolness of the crema ensures a culinary experience that appeals to a wide range of palates. Serve these peppers as a standout dish that promises to please and impress.

Ingredients

Scale

Stuffed Poblano Peppers
4 poblano peppers, sliced in half, deveined and seeded
Olive oil
Salt and pepper
1 1/2 cups cooked chicken, shredded
1 1/2 cups cooked rice (basmati or choice)
1 (398 ml) can diced or crushed tomatoes
1 (398 ml) can black beans, rinsed and drained
1/3 cup cilantro, chopped, plus more for topping
1 jalapeño pepper, seeded and finely diced
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp pepper
1/4 tsp crushed red pepper (optional)
Salt, to taste
1 1/2 cups shredded Monterey Jack cheese
Cilantro Lime Crema
1 cup cilantro, packed
1/2 small ripe avocado
1/4 cup plain yogurt
3 tbsp olive oil
2 tbsp lime juice
1 tbsp honey
1 clove garlic
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

Stuffed Poblano Peppers
Preheat oven to 400°F.
Grease or spray a baking pan. Spread out the pepper halves and drizzle with olive oil. Season with salt and pepper. Bake for 15 minutes.
Combine chicken, rice, tomatoes, beans, jalapeño, cilantro, and spices. Stir to combine.
After baking, stuff the peppers evenly with the mixture. Bake for 20 minutes.
Top with cheese and bake for an additional 10-15 minutes or until cheese is melted.
Cilantro Lime Crema
Combine all ingredients in a blender. Blend until smooth.
Taste and adjust seasoning. Thin with olive oil and lime juice if needed.
Refrigerate for at least 1 hour before serving.

Prep Time: 20 minutes |
Cook Time: 45 minutes

Nutrition

Calories: 350