Homemade Chicken Stuffed Poblano Peppers – Looking for a hearty, flavorful dish. That brings a bit of Tex-Mex flair. To your dinner table? This Homemade Chicken Stuffed Poblano Peppers Recipe. Is a perfect blend of juicy shredded chicken, zesty spices, and melted Monterey Jack cheese. All packed into roasted Poblano peppers. It’s a delicious main course. That’s sure to impress!
The first time I made these Chicken Stuffed Poblano Peppers. It was a spontaneous dinner experiment. My husband and child were skeptical at first. But as soon as they took their first bites. Their eyes lit up with delight. It has now become a family favorite. Requested often on our weekly menu.
What makes this Homemade Chicken Stuffed Poblano Peppers truly special?
These stuffed peppers are not only packed with protein. And veggies. But also offers a perfect balance of creamy, tangy, and spicy flavors. They’re a great way. To use up leftover chicken. And make for a visually appealing dish. That’s perfect for entertaining. Or a cozy family dinner.
What You Need To Make This Homemade Chicken Stuffed Poblano Peppers Recipe?
Poblano peppers: These mild, earthy peppers are perfect for stuffing. And roasting. Adding a smoky depth to the dish.
Olive oil: A bit of olive oil helps sauté the onions and garlic. To bring out their natural sweetness.
Onion: Adds a sweet. And savory base to the filling. Dice it finely. So it blends well.
Garlic: Just one clove is enough to add a fragrant kick to the mix. Crush it to release its full flavor.
Chili powder, cumin, cilantro, paprika: These spices bring a warm, Tex-Mex flavor. That makes the filling deliciously aromatic.
Salt: Enhances all the other flavors. Season to taste!
Diced tomatoes: Use a can of diced tomatoes for ease. They add juiciness. And a bit of acidity. To balance the flavors.
Lime juice: A squeeze of fresh lime juice brightens up the filling. With a zesty tang.
Sour cream: Choose full-fat. For the best creamy texture.
Rice: Cooked rice adds bulk. And a comforting texture to the filling.
Frozen corn: Adds a touch of sweetness. And a bit of crunch.
Shredded chicken: Rotisserie chicken works great for convenience. And flavor. Make sure it’s finely shredded.
Monterey Jack cheese: Melts beautifully. And adds a creamy, cheesy finish.
Steps To Make Homemade Chicken Stuffed Poblano Peppers:
Step 1: Prep the Peppers: Preheat your oven to broil. Place your Poblano peppers on a baking sheet (no oil needed). And broil them for about 3 minutes on each side. Until they’re slightly blistered. Take them out and let them cool. Reduce the oven temperature to 350°F. Once they’re cool enough to handle. Cut a slit down the middle of each pepper. And remove the seeds. Keeping the peppers intact.
Step 2: Sauté the Veggies: Heat a tablespoon of olive oil in a large skillet. Over medium-high heat. Add the diced onion and cook until soft. About 5 minutes. Then, add the crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt. Stir. And cook for another minute. Until fragrant.
Step 3: Mix the Filling: Add the canned diced tomatoes to the skillet. Cook for 2 more minutes. Then, reduce the heat to low. Mix in the lime juice. And sour cream. Stir until everything is combined. Then add the cooked rice, frozen corn, and shredded chicken. Cook until the mixture is heated through. Then remove from heat. Stir in 1 cup of shredded Monterey Jack cheese. Taste and adjust the seasoning with salt and pepper.
Step 4: Stuff the Peppers: Using a spoon, carefully fill each roasted Poblano pepper with the chicken mixture. Place them on a baking sheet. And sprinkle the remaining cheese. Over the top of the stuffed peppers.
Step 5: Bake and Broil: Bake the stuffed peppers at 350°F for 15-17 minutes. For an extra bubbly, golden cheese topping. Broil them for an additional 1-2 minutes. Watch them closely to avoid burning.
Step 6: Serve and Enjoy: Remove the peppers from the oven. And serve hot. Enjoy the melty, flavorful goodness!
Tip:
To achieve perfectly roasted Poblano peppers. Broiling them until the skins are blistered. And charred is essential. This technique not only deepens their smoky flavor. But also makes peeling off the tough skin a breeze. Allowing you to easily remove the seeds. And pith. When broiling. Keep a close eye on the peppers. To ensure they don’t burn. Typically, 3-4 minutes on each side should do the trick. After roasting. Place the peppers in a sealed plastic bag. Or covered bowl to steam for a few minutes. This steaming step loosens the skin further. Making it even easier to peel off. The result is a tender, flavorful pepper. That perfectly complements the savory stuffing. This extra step might seem small. But it makes a big difference. In the overall taste. And texture of your stuffed Poblano peppers.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! You can prepare the stuffed peppers up to the baking step. Then cover and refrigerate them. When ready to serve. Bake as directed. Adding a few extra minutes if needed.
What can I use instead of Poblano peppers?
If you can’t find Poblano peppers. You can use bell peppers. They are milder. But will still hold the filling well.
Can I make this recipe vegetarian?
Absolutely! Just swap the shredded chicken for black beans. Or a meat substitute like tofu or tempeh.
<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!
Homemade Chicken Stuffed Poblano Peppers
Ingredients
- 6 large Poblano peppers
- 1 tablespoon olive oil
- 1/2 onion diced
- 1 clove garlic crushed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 can diced tomatoes 14.5 ounces
- 1/2 lime juice of about 1 tablespoon
- 1/2 c sour cream I recommend full fat
- 1 c cooked rice
- 1 c frozen corn
- 2 c shredded chicken about 1 rotisserie chicken
- 2 c Monterey jack cheese shredded
Instructions
- Preheat your oven to broil.
- Broil Peppers: Place the Poblano peppers on a baking sheet. And broil for 3 minutes per side. Until slightly blistered. Remove from the oven. And reduce the oven temperature to 350°F.
- Prepare Peppers: Once cool, make a slit down the middle of each pepper. And remove the seeds. Keeping the peppers intact. Set aside.
- Cook Filling: In a large skillet, heat 1 tablespoon of olive oil. Over medium-high heat. Add the diced onion. Cook for 5 minutes until soft. Add the garlic, chili powder, cumin, dried cilantro, paprika, and salt. Cook for another minute until fragrant.
- Add Ingredients: Stir in the diced tomatoes. Cook for 2 more minutes. Reduce heat to low. Add the lime juice and sour cream. Stir to combine. Then add the cooked rice, frozen corn, and shredded chicken. Cook until heated through. Then remove from heat. Stir in 1 cup of shredded Monterey jack cheese.
- Stuff Peppers: Fill each roasted Poblano pepper with the mixture. Dividing evenly. Sprinkle the remaining cheese on top.
- Bake: Place the stuffed peppers on a baking sheet. Bake at 350°F for 15-17 minutes. Turn the broiler on for the last 1-2 minutes. To make the cheese bubbly. Watch closely to prevent burning.
- Serve: Remove from the oven. And serve hot. Enjoy!
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!
