Ingredients
- poblano peppers: fresh poblano peppers are ideal for these chicken stuffed peppers. If you need a good substitute, annaheim peppers can work, but they are typically smaller and you will need more. You could sub bell peppers but I suggest halving them and then roasting them for about 10 minutes before stuffing and cooking.
- chicken: any leftover chicken works! We often shred leftover rotisserie chicken, but leftover grilled chicken or baked chicken is great as well.
- diced tomatoes: I like to use the canned version, no salt added and liquid drained.
- black beans: rinsed and drained of extra liquid. Make sure they are cooked.
- cilantro: one of my favorite parts of any recipe! If cilantro is not your thing, you can omit it.
- corn: frozen is typically what we use but you could use grilled cut from the cob, or canned as well. If using canned, drain the liquid.
- rice: any pre-cooked rice will work. Brown rice, white rice, jasmine rice, minute rice. Pick what you have on hand or need to use up!
- seasoning/spices: this stuffed poblano pepper recipe uses a combination of garlic powder, cumin, chili powder, crushed red pepper, salt and pepper. You can add some smoked paprika for extra flavor as well!
- jalapeño: include the seeds for added heat, or omit them to lessen the spice. You can adjust the amount used to meet your desired spice level. A can of diced green chiles will work as well if preferred.
- cheese: for the best melty cheese, shred your own. Pre-shredded cheese is coated in cellulose and will not melt quite as well. But if that is all you have, you will still have success with this recipe, just my preference, really.
Instructions
- Preheat the oven and prep all of the ingredients. Halve the poblano peppers and remove seeds, lining them on a baking sheet or in a 9×13 inch baking pan.
- Combine all of the filling ingredients: chicken, corn, beans, tomatoes, rice, cilantro, seasoning and jalapeño (if using).
- Stuff the peppers with the filling using up all of the filling.
- Bake for about 15 minutes until the peppers have softened and the chicken mixture starts to sizzle. Top with cheese and bake for about 5-10 more minutes or until cheese is melted and bubbling.
- Top with extra cilantro and serve!
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Total timeminutes
Ingredients
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4-6 poblano peppers (large sized)
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2 c chicken, shredded
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1 can diced tomatoes , 14.5 oz.
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can black beans, 15 oz.
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1/3 c cilantro, chopped (plus more for topping
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1 c corn kernels
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2 c rice (already cooked)
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1 tsp garlic powder
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1 tsp chili powder
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1 tsp cumin
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1/2 tsp pepper
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1/4 tsp crushed red pepper
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salt to taste
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1 jalapeno (small diced and seeds removed), optional
- 1 c shredded monterey jack cheese
Directions
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Preheat oven to 400°F. *If you like your peppers super soft, slice and remove seedd and massage olive oil into them. Roast about 10-15 minutes before adding the chicken mixture. We like ours more firm and omit this step.
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In a medium bowl, combine chicken, rice, beans, corn, tomatoes, jalapeno (optional), cilantro, and spices. Stir to combine. (I drain the tomatoes almost all the way but leave a small amount of liquid in them which helps keep this mixture the right consistency.)
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Cut each poblano pepper in half and remove seeds and membrane. Line them on a parchment lined baking sheet. Spoon equal amounts of the chicken mixture into each pepper.
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Bake for 15 minutes. Top each pepper with cheese and bake for an other 5 minutes or until cheese is melted. I like to broil mine for a couple minutes as well after the cheese melts for a touch of crispiness but this is not necessary.
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Allow to cool for several minutes and then sprinkle with more cilantro and serve!
