Delicious Stuffed Poblano Peppers – Welcome to a burst of Mexican flavors. With our Delicious Stuffed Poblano Peppers! This hearty main course features medium-sized poblano peppers, juicy tomatoes, and tender shredded chicken. All topped with melted mozzarella. And sharp cheddar cheese. Perfect for a cozy family dinner. Or a gathering with friends. This dish is sure to impress.
The first time I made these stuffed poblano peppers. It was a spontaneous decision. Inspired by a surplus of fresh produce. And leftover chicken. I remember my husband’s eyes lighting up at the first bite. And my little one. Couldn’t get enough of the cheesy, savory filling. It’s now a requested staple in our household. Bringing warmth. And comfort every time.
What makes this Delicious Stuffed Poblano Peppers truly stands out?
This recipe stands out. Because of its delightful combination of smoky, roasted poblanos. Stuffed with a hearty, cheesy chicken filling. It’s not only packed with protein. And fresh veggies. But also brings a rich, authentic Mexican flavor. To your dinner table. Plus, it’s easy enough for a weeknight meal. But impressive enough for guests!
What You Need To Make This Delicious Stuffed Poblano Peppers Recipe?
Olive Oil Spray: A light mist of olive oil helps to roast the peppers. Without adding too many extra calories. Ensuring they get a beautiful char.
Poblano Peppers: These mild peppers provide the perfect balance of smoky flavor. And gentle heat. When roasted, they become tender. And even more flavorful.
Olive Oil: Used for sautéing the vegetables. It adds a subtle richness. And helps bring out the natural sweetness of the tomatoes. And onions.
Tomatoes: Fresh, medium-sized tomatoes bring juiciness. And a touch of acidity. That brightens up the entire dish.
Onion: Adds a sweet. And savory depth to the filling. When diced and sautéed. It becomes wonderfully tender.
Garlic: Freshly minced garlic adds a robust, aromatic flavor. That permeates the entire dish.
Kosher Salt: Enhances all the flavors. Making each ingredient taste its best. Diamond Crystal kosher salt is preferred for its light texture. But any salt will do.
Dried Oregano: Brings an earthy, slightly minty flavor. That pairs perfectly with the cumin and garlic.
Ground Cumin: Adds a warm, nutty undertone. That’s essential for authentic Mexican cuisine.
Cooked Chicken Breast: Shredded chicken makes the filling hearty. And satisfying. It’s a great way to use up leftovers. Or rotisserie chicken.
Part-Skim Mozzarella: Melts beautifully into the filling. Providing a gooey texture. Without being overly rich.
Cilantro: Adds a fresh, herbaceous note. That lightens up the rich filling. It’s optional. But highly recommended. For an authentic touch.
Sharp Cheddar: Sprinkled on top. It melts to form a golden, flavorful crust. That contrasts wonderfully with the tender peppers.
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Steps To Make Delicious Stuffed Poblano Peppers:
Step 1: Preheat and Prepare: Set your oven to 400°F. Line a large, rimmed oven and broiler-safe baking sheet with foil. Then spray it with oil. To prevent sticking.
Step 2: Prepare the Peppers: Rinse and dry the poblanos thoroughly. Cut a thin slice off the tops. Carefully remove the core and seeds. Create a slit down the side of each pepper. To make room for the filling. Set aside.
Step 3: Cook the Filling: In a large, deep skillet, heat the olive oil over medium-high heat. Add the diced tomatoes, onion, garlic, salt, oregano, and cumin. Stir frequently. And cook until the liquids evaporate. And the mixture becomes fragrant and slightly thickened. About 5-7 minutes. Remove from heat. Stir in the shredded chicken, mozzarella, and cilantro until well combined.
Step 4: Stuff the Peppers: Divide the filling evenly among the prepared peppers. Gently press the filling inside. Ensuring it reaches all parts of the pepper to avoid spillage.
Step 5: Bake the Peppers: Place the stuffed peppers on the prepared baking sheet with the slit side up. Lightly spray them with olive oil. Bake in the preheated oven. Until the peppers are tender and slightly charred. About 30 minutes.
Step 6: Add the Cheese: Remove the baking sheet from the oven. Switch the oven to broil. Sprinkle the shredded cheddar cheese over the open slit of each pepper. Broil about 6 inches below the heating element. Until the cheese is melted and bubbly, 1-2 minutes.
Step 7: Serve: Let the peppers rest for 5 minutes before serving. Enjoy the melty, flavorful goodness!
Tip:
For an extra layer of flavor. Try roasting the poblanos over an open flame. Or under the broiler before stuffing them. This adds a delightful smoky depth. That enhances the overall taste of the dish. After roasting, place the peppers in a covered bowl. Or a plastic bag for a few minutes. This will steam the peppers. Making the skins easier to peel off. Removing the skin not only improves the texture. But also helps the peppers absorb the flavors of the filling better.
Frequently Asked Questions:
Can I make these stuffed poblano peppers vegetarian?
Absolutely! Substitute the chicken with black beans, quinoa, or a mix of sautéed mushrooms. For a delicious vegetarian version.
How can I store leftovers?
Store any leftover peppers in an airtight container. In the refrigerator for up to 3 days. Reheat in the oven to 350°F. Until warmed through.
Can I prepare the filling ahead of time?
Yes. You can prepare the filling a day in advance. Store it in the refrigerator. And stuff the peppers just before baking.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Delicious Stuffed Poblano Peppers
Ingredients
- Olive oil spray
- 4 medium-sized poblano peppers 1 lb total weight with refuse, 12 oz cleaned weight
- 1 tbsp olive oil
- 2 medium tomatoes diced (10 oz)
- ½ medium onion diced (4 oz)
- 1 tbsp fresh garlic minced
- 1 tsp Diamond Crystal kosher salt or ½ tsp of any other salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 c cooked chicken breast shredded (10 oz)
- 1 c part-skim mozzarella shredded (4 oz)
- ½ c cilantro chopped
- ½ c sharp cheddar shredded (2 oz)
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and spray with oil.
- Rinse and dry poblanos, cut off tops, remove cores and seeds, and make a slit down each side.
- Heat olive oil in a skillet over medium-high heat. Add tomatoes, onion, garlic, salt, oregano, and cumin. Cook until liquids evaporate, 5-7 minutes. Stir in chicken, mozzarella, and cilantro.
- Stuff the peppers with the filling and place them on the baking sheet, slit side up. Spray with oil.
- Bake for 30 minutes until peppers are soft and charred.
- Switch oven to broil. Top peppers with cheddar cheese and broil for 1-2 minutes until cheese melts.
- Let rest for 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
