Chicken Stuffed Poblano Peppers are a delightful fusion of flavors that will tantalize your taste buds and elevate your dinner table. This dish not only showcases the vibrant taste of poblano peppers but also brings together the heartiness of chicken and a medley of spices that create a comforting yet exciting meal. Originating from Mexican cuisine, stuffed peppers have a rich history, often symbolizing the warmth of family gatherings and festive celebrations.
What I love most about Chicken Stuffed Poblano Peppers is their incredible versatility. They are perfect for a weeknight dinner or a special occasion, and the combination of tender chicken, savory cheese, and the slight smokiness of the poblano creates a mouthwatering experience. Plus, they are easy to prepare, making them a favorite among busy home cooks. Whether you’re a seasoned chef or a kitchen novice, this recipe will surely impress your family and friends, leaving them craving more of these delicious stuffed peppers!
Ingredients:
- 4 large poblano peppers
- 1 pound ground chicken
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup salsa (store-bought or homemade)
- Fresh cilantro, chopped (for garnish)
Preparing the Peppers
- Start by preheating your oven to 375°F (190°C). This will ensure that your peppers cook evenly and get that lovely roasted flavor.
- While the oven is heating, wash the poblano peppers under cold water. Pat them dry with a paper towel.
- Using a sharp knife, carefully slice each poblano pepper in half lengthwise. Make sure to remove the seeds and membranes, as these can add unwanted heat and bitterness to your dish. If you prefer a little spice, you can leave some seeds in.
- Once all the peppers are halved and cleaned, place them on a baking sheet lined with parchment paper, cut side up. Drizzle a little olive oil over them and sprinkle with salt and pepper. This will help them roast beautifully.
Preparing the Filling
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the ground chicken to the skillet. Use a wooden spoon to break it up as it cooks. Season with salt, pepper, cumin, and chili powder. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Once the chicken is cooked, stir in the cooked rice, black beans, corn, and half of the shredded cheese. Mix everything together until well combined. Taste the filling and adjust the seasoning if necessary.
Stuffing the Peppers
- Now it’s time to fill those beautiful poblano halves! Using a spoon, carefully scoop the chicken mixture into each pepper half, packing it in gently but firmly.
- Once all the peppers are stuffed, pour the salsa evenly over the top of each pepper. This adds moisture and flavor, making the dish even more delicious.
- Sprinkle the remaining shredded cheese over the top of the stuffed peppers. This will create a lovely cheesy crust as they bake.
Cooking the Stuffed Peppers
- Place the baking sheet with the stuffed peppers in the preheated oven. Bake for about 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
- Keep an eye on them towards the end of the cooking time to ensure the cheese doesn’t burn. If you like your cheese extra crispy, you can broil them for an additional 2-3 minutes, but watch closely!
Serving the Dish
- Once the peppers are done baking, remove them from the oven and let them cool for a few minutes. This will make them easier to handle and allow the flavors to settle.
- To serve, place the stuffed peppers on a platter or individual plates. Garnish with freshly chopped cilantro for a pop of color and freshness.
- These stuffed poblano peppers are perfect on their own, but you can also serve them with a side of sour cream, avocado slices, or extra salsa for dipping.
Storage and Reheating
- If you have leftovers (which is rare because they’re so delicious!), allow the stuffed peppers to cool completely before storing them.
Conclusion:
In summary, these Chicken Stuffed Poblano Peppers are an absolute must-try for anyone looking to elevate their weeknight dinner or impress guests at a gathering. The combination of tender chicken, flavorful spices, and the smoky sweetness of the poblano peppers creates a dish that is not only delicious but also visually stunning. Plus, they are versatile! You can easily swap out the chicken for ground turkey or even a plant-based protein for a vegetarian option. For a fun twist, consider adding some black beans or corn to the stuffing for extra texture and flavor. You can also top them with a sprinkle of cheese or a dollop of sour cream before serving to take them to the next level. Pair these stuffed peppers with a fresh salad or some cilantro-lime rice for a complete meal that will leave everyone asking for seconds. I encourage you to give this recipe a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how your Chicken Stuffed Poblano Peppers turn out! Happy cooking! Print
Chicken Stuffed Poblano Peppers: A Delicious and Easy Recipe for Dinner
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Deliciously stuffed poblano peppers filled with ground chicken, rice, black beans, and cheese, topped with salsa and baked until golden. A hearty and flavorful meal perfect for any occasion.
Ingredients
Scale- 4 large poblano peppers
- 1 pound ground chicken
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup salsa (store-bought or homemade)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the poblano peppers under cold water and pat them dry with a paper towel.
- Slice each poblano pepper in half lengthwise and remove the seeds and membranes.
- Place the halved peppers on a baking sheet lined with parchment paper, cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Add the ground chicken, breaking it up as it cooks. Season with salt, pepper, cumin, and chili powder. Cook until browned and cooked through, about 6-8 minutes.
- Stir in the cooked rice, black beans, corn, and half of the shredded cheese. Mix until well combined and adjust seasoning if necessary.
- Carefully scoop the chicken mixture into each pepper half, packing it gently.
- Pour salsa evenly over the top of each stuffed pepper.
- Sprinkle the remaining shredded cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
- For extra crispy cheese, broil for an additional 2-3 minutes, watching closely.
- Let the peppers cool for a few minutes before serving.
- Garnish with freshly chopped cilantro and serve on a platter or individual plates.
- Optional: Serve with sour cream, avocado slices, or extra salsa for dipping.
Notes
- Feel free to customize the filling with your favorite ingredients or spices.
- Leftovers can be stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
