Description
These Easy Chicken Stuffed Poblano Peppers are a flavorful and colorful dish perfect for a quick, satisfying meal. Roasted poblano peppers are generously filled with a delicious mixture of shredded chicken, rice, black beans, corn, diced tomatoes, and a blend of spices, then topped with melted Monterey Jack cheese for a creamy finish. This recipe balances a smoky pepper flavor with a mildly spicy, savory filling, making it a comforting yet nutritious dinner option ready in just 30 minutes.
Ingredients
Peppers
- 4-6 large poblano peppers
Filling
- 2 cups shredded chicken
- 2 cups cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes, drained leaving a small amount of liquid
- 1/3 cup chopped cilantro, plus more for topping
- 1 small jalapeno, diced and seeds removed (optional)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- Salt, to taste
Cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven. Set the oven to 400°F (204°C). If you prefer your poblano peppers very soft, slice them and remove seeds, then massage olive oil into them before roasting for 10-15 minutes. This step can be omitted if you like your peppers more firm.
- Prepare the filling. In a medium bowl, combine shredded chicken, cooked rice, black beans, corn kernels, diced tomatoes (with a little liquid), diced jalapeno (if using), chopped cilantro, and all the spices (garlic powder, chili powder, cumin, black pepper, crushed red pepper flakes, and salt). Stir everything together until mixed well.
- Stuff the peppers. Cut each poblano pepper in half lengthwise and carefully remove the seeds and membranes. Place the pepper halves cut side up on a baking sheet lined with parchment paper. Evenly distribute the chicken mixture into each pepper half.
- Bake the stuffed peppers. Place the baking sheet in the oven and bake the stuffed peppers for 15 minutes. Then, remove the pan and sprinkle shredded Monterey Jack cheese evenly over each pepper. Return to the oven and bake for an additional 5 minutes or until the cheese has melted. Optionally, broil the peppers for 1-2 minutes for a slightly crispy cheese topping.
- Serve and garnish. Allow the stuffed peppers to cool for several minutes after baking. Sprinkle with extra chopped cilantro and serve warm.
Notes
- For extra softness, pre-roast the poblano peppers before stuffing.
- Drain the diced tomatoes leaving a little liquid to help the filling stay moist but not soggy.
- Adjust the amount of jalapeno and crushed red pepper flakes based on your preferred spice level.
- Broiling after melting the cheese adds a nice crispy texture but is optional.
- This dish pairs well with a fresh salad or a side of guacamole for a complete meal.
- Leftovers can be refrigerated and reheated in the oven or microwave.
