Easy Chicken Stuffed Poblano Peppers
These Chicken Stuffed Poblano Peppers are so easy and baked with all the spicy, cheesy goodness the entire family will love. With a few simple tricks, these peppers will be yours in no time and with very little effort!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 583kcal
- 4-6 poblano peppers (large sized)
- 2 c chicken shredded
- 1 can diced tomatoes 14.5 oz.
- 1 can black beans 15 oz.
- ⅓ c cilantro chopped (plus more for topping)
- 1 c corn kernels
- 2 c rice (already cooked)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
- salt to taste
- 1 jalapeno (small diced and seeds removed) optional
- 1 c shredded monterey jack cheese
Preheat oven to 400°F. *If you like your peppers super soft, slice and remove seedd and massage olive oil into them. Roast about 10-15 minutes before adding the chicken mixture. We like ours more firm and omit this step.
In a medium bowl, combine chicken, rice, beans, corn, tomatoes, jalapeno (optional), cilantro, and spices. Stir to combine. (I drain the tomatoes almost all the way but leave a small amount of liquid in them which helps keep this mixture the right consistency.)
Cut each poblano pepper in half and remove seeds and membrane. Line them on a parchment lined baking sheet. Spoon equal amounts of the chicken mixture into each pepper.
Bake for 15 minutes. Top each pepper with cheese and bake for an other 5 minutes or until cheese is melted. I like to broil mine for a couple minutes as well after the cheese melts for a touch of crispiness but this is not necessary.
Allow to cool for several minutes and then sprinkle with more cilantro and serve!
- Adjust the spice level to your liking. You do not have to add any jalapeño or you can add a very small amount. If you are worried about the heat, start slow and you can always add in more. There's nothing worse than making a big dinner that you won't eat by any means in the end.
- Dairy free option: If you need this recipe to be dairy free, skip the cheese or substitute with a dairy free cheese. If you are going no cheese, dice up some avocado and throw it on top when serving for some added flavor and creaminess.
Calories: 583kcal | Carbohydrates: 92g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 418mg | Potassium: 670mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1161IU | Vitamin C: 107mg | Calcium: 288mg | Iron: 3mg