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–+ servings
Chicken Stuffed Poblano Peppers

Savor Chicken Stuffed Poblano Peppers for Quick Weeknight Joy

Delightful Chicken Stuffed Poblano Peppers packed with Tex-Mex flavors for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 large Poblano Peppers These are perfect for stuffing and provide a mild heat.
For the Filling
  • 1 tablespoon Olive Oil Essential for sautéing the onion and garlic.
  • 0.5 medium Onion Diced; adds a lovely sweetness.
  • 1 clove Garlic Crushed; fresh garlic is preferred.
  • 1 teaspoon Chili Powder Offers depth and a kick.
  • 0.5 teaspoon Cumin Infuses a warm, earthy flavor.
  • 0.5 teaspoon Dried Cilantro Brings a fresh herb flavor.
  • 0.5 teaspoon Paprika Adds both color and flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 can Diced Tomatoes 14.5 oz; adds moisture.
  • 0.5 lime Lime Juice Fresh juice is the best option.
  • 0.5 cup Sour Cream Full fat recommended.
  • 1 cup Cooked Rice Acts as a helpful filler.
  • 1 cup Frozen Corn Introduces a sweet crunch.
  • 2 cups Shredded Chicken About 1 rotisserie chicken.
  • 2 cups Monterey Jack Cheese Shredded; adds creamy texture.

Equipment

  • Baking Sheet
  • Skillet

Method
 

Preparation
  1. Preheat your oven to broil. Arrange the poblano peppers on a baking sheet and broil for about 3 minutes on each side until blistered and slightly charred.
  2. Once the peppers are cool enough to handle, carefully slit them down the middle and remove the seeds.
  3. In a skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  4. Toss in the crushed garlic and spices, cooking for about 1 minute.
  5. Stir in the diced tomatoes and simmer for 2 minutes. Lower the heat and mix in the lime juice, sour cream, cooked rice, frozen corn, and shredded chicken.
  6. Generously fill each poblano pepper with the chicken mixture. Sprinkle the remaining shredded Monterey Jack cheese on top.
  7. Bake at 350°F for 15-17 minutes until heated through. Switch on the broiler for 1-2 minutes for a bubbly cheese topping.
  8. Remove from the oven and enjoy your hot, cheesy Chicken Stuffed Poblano Peppers.

Nutrition

Serving: 1pepperCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 75mgCalcium: 300mgIron: 2mg

Notes

Serve with a fresh salad or a side of guacamole to complete your meal.

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