Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers: These Chicken Stuffed Poblano Peppers are packed with flavor and easy enough for a quick weeknight meal that is sure to impress! Use store bought rotisserie chicken and frozen rice to make this wholesome meal in less than 40 minutes!

Recipe 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.

Step-By Step 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!

Possible Add-Ins Chicken Stuffed Poblano Peppers:

The recipe for these chicken stuffed poblanos is a great base but you can add some other ingredients to take it to another level for sure. Try one of these:

• sliced black olives
• a tablespoon of freshly squeezed lime juice
• chopped bacon (make sure it is pre-cooked)
• a bit of cooked chorizo
• pinto beans or kidney beans–can add or sub!
• stir in some sour cream or softened cream cheese
• add green onion
• add some roasted veggies–stir in roasted zucchini or mushrooms

Recipe Tips and Notes:

• Adjust the spice level to your liking. You do not have to add any jalapeño or you can add a very small amount. If you are worried about the heat, start slow and you can always add in more. There’s nothing worse than making a big dinner that you won’t eat by any means in the end.
• Dairy free option: If you need this recipe to be dairy free, skip the cheese or substitute with a dairy free cheese. If you are going no cheese, dice up some avocado and throw it on top when serving for some added flavor and creaminess.
• Careful handling the peppers! Even though poblano peppers are not as hot as other peppers, they can still burn skin if you touch it after use. I have learned this the hard way many times. Wash your hands well after any time you touch the poblano peppers or the jalapeño if using.

Storage Instructions Chicken Stuffed Poblano Peppers:

To refrigerate: These stuffed poblano peppers will keep for about 3-4 days in the refrigerator in an airtight container. You can reheat in the microwave, oven or even the air fryer!

Freezing: Stuffed peppers typically freeze really well. I like to freeze them in single servings so that I can pull them out for a simple lunch or even dinner in a pinch. Store them in a freezer safe airtight container after allowing them to cool completely. Freeze for up to 3 months.

Nutrition

Calories: 583kcal, Carbohydrates: 92g, Protein: 22g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 45mg, Sodium: 418mg, Potassium: 670mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1161IU, Vitamin C: 107mg, Calcium: 288mg, Iron: 3mg