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