Homemade Chicken Stuffed Poblano Peppers
Discover the deliciousness of Homemade Chicken Stuffed Poblano Peppers! These peppers are bursting with a savory filling of shredded chicken, rice, corn, and tomatoes. All seasoned with a perfect blend of Tex-Mex spices. And topped with melty Monterey Jack cheese. It's a dish that brings the family together. With flavors that remind you of warm, comforting home-cooked meals.
6 Servings
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
To make this recipe gluten-free. Ensure that all your ingredients. Are certified gluten-free. Most importantly. Use a gluten-free brand of diced tomatoes. And check that your spices and sour cream. Do not contain any gluten additives. For the rice. Any gluten-free variety will do. But double-check packaged cooked rice. For any hidden gluten ingredients. By paying attention to these details. You can enjoy this dish. Without any worries!