Chicken Stuffed Poblano Peppers Recipe
If you are looking to spice up your weeknight dinners with something vibrant, comforting, and packed with flavor, this Chicken Stuffed Poblano Peppers Recipe is your new go-to. Imagine roasting smoky poblano peppers, each filled with a melty combination of shredded chicken, tender rice, sweet corn, and a luscious blend of spices topped generously with gooey Monterey Jack cheese. It’s a dish that brings a festive atmosphere to your table while remaining approachable enough for any home cook to enjoy making. This recipe balances heat, zest, and creaminess perfectly, offering a satisfying experience with every bite.
Ingredients You’ll Need
The beauty of this dish lies in its straightforward and fresh ingredients, each chosen to bring out distinct tastes and textures. From the smoky poblano peppers themselves to the zest of lime and the richness of full-fat sour cream, every component ensures a delicious outcome that’s both colorful and crave-worthy.
- 6 large poblano peppers: The star of the dish with smoky, mild heat that adds depth.
- 1 tbsp olive oil: Helps sauté the aromatics while adding subtle richness.
- ½ onion, diced: Adds sweetness and texture to the filling.
- 1 clove garlic, crushed: Infuses a robust aroma and flavor into the mix.
- 1 tsp chili powder: Brings warm, mild spice to the dish.
- ½ tsp cumin: Adds earthy undertones that marry well with chicken.
- ½ tsp dried cilantro: Provides herbaceous brightness without overpowering.
- ½ tsp paprika: For a smoky color and mild peppery note.
- 1 tsp salt: Enhances all the flavors perfectly.
- 1 (14.5 oz) can diced tomatoes: Adds juiciness and subtle acidity to the filling.
- Juice of ½ lime (about 1 tbsp): Brings fresh zing and balances richness.
- ½ cup sour cream (full-fat recommended): Creates creamy texture and tanginess.
- 1 cup cooked rice: Provides a hearty base to the filling.
- 1 cup frozen corn: Adds a touch of sweetness and bite.
- 2 cups shredded chicken (about 1 rotisserie chicken): The protein that makes the dish satisfying and flavorful.
- 2 cups Monterey Jack cheese, shredded: Melts beautifully for that irresistible cheesy topping.
How to Make Chicken Stuffed Poblano Peppers Recipe
Step 1: Prepare the Poblanos
Begin by carefully roasting or broiling the poblano peppers until their skins are charred and blistered. This process makes peeling easier and brings out a smoky flavor that is essential for the recipe’s character. Once charred, place them in a bowl covered with plastic wrap to steam for about 10 minutes, then gently peel off the skins, keeping the peppers whole and without tearing.
Step 2: Cook the Aromatics and Spices
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until it softens and becomes translucent, about 3-4 minutes. Add the crushed garlic and cook for another minute until fragrant. Stir in chili powder, cumin, dried cilantro, paprika, and salt, allowing the spices to toast slightly and deepen their flavors.
Step 3: Make the Filling
To the aromatic mixture, add the canned diced tomatoes with their juices and cook for 5 minutes to meld the flavors. Then, stir in the lime juice, sour cream, cooked rice, frozen corn, and shredded chicken. Mix everything until well combined and heated through, ensuring the chicken soaks up all those lovely spices and ingredients. This mixture is the heart and soul of the Chicken Stuffed Poblano Peppers Recipe filling.
Step 4: Stuff the Peppers and Add Cheese
Carefully spoon the filling into each prepared poblano pepper, packing it just enough to fill without breaking the pepper. Line them on a baking dish and generously sprinkle shredded Monterey Jack cheese over the top to create a gooey, golden crust when baked.
Step 5: Bake to Perfection
Place the stuffed peppers in a preheated oven at 375°F (190°C) and bake for about 20 minutes or until the cheese is melted, bubbly, and golden brown. The cheese acts as a savory seal, locking in moisture and flavor while adding an indulgent texture.
How to Serve Chicken Stuffed Poblano Peppers Recipe
Garnishes
Finishing touches elevate the presentation and mouthfeel of the dish. Fresh chopped cilantro or green onions add a pop of vibrant color and fresh flavor. A dollop of extra sour cream or a squeeze of fresh lime juice can bring brightness that enhances the overall taste experience beautifully.
Side Dishes
This recipe pairs wonderfully with simple sides that complement the bold flavors without overwhelming them. Consider a crisp green salad tossed in a light vinaigrette or a refreshing cucumber and tomato salad. Alternatively, cilantro-lime rice or a zesty black bean salad can round out the meal with layers of texture and taste.
Creative Ways to Present
For a fun twist, serve these stuffed poblanos on a rustic wooden board sprinkled with extra cheese and herbs. You could also hollow them smaller for bite-sized appetizer versions at a party. If you want to keep it casual, serve the pepper halves nestled against a bed of rice with extra sauce spooned over for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Stuffed Poblano Peppers should be cooled completely before transferring to an airtight container. They can be safely stored in the refrigerator for up to 3 days, making them a perfect option for make-ahead meals or quick lunches.
Freezing
If you plan to freeze parts of this dish, wrap the stuffed peppers tightly in foil or plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the stuffed peppers in a baking dish covered with foil and warm them in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave them covered on medium power, but baking helps maintain the best texture and flavor.
FAQs
Can I use a different type of pepper?
Absolutely! While poblanos are ideal for their size and mild heat, you can substitute with bell peppers for a milder option or Anaheim peppers if you prefer a bit more spice. Adjust cooking times accordingly based on pepper thickness.
What kind of chicken works best for this recipe?
Rotisserie chicken is fantastic for convenience and flavor, but you can also use leftover cooked chicken, shredded roasted chicken, or even grilled chicken breast. Just ensure it’s shredded finely for easy stuffing.
Is this recipe spicy?
This Chicken Stuffed Poblano Peppers Recipe offers a nice balance of smoky and mildly spicy flavors, but it’s not overwhelmingly hot. If you prefer less heat, remove the seeds from the poblanos before stuffing, or reduce chili powder slightly.
Can I make this recipe vegetarian?
Yes, you can swap out chicken for black beans or cooked lentils and add extra vegetables like zucchini or mushrooms to the filling, creating a delicious vegetarian alternative.
What cheese can I use if I don’t have Monterey Jack?
Monterey Jack melts beautifully, but mozzarella, provolone, or a mild cheddar would also be excellent substitutes, providing good meltability and a complementary flavor profile.
Final Thoughts
Ready to bring a burst of flavor and heartwarming comfort to your dinner table? This Chicken Stuffed Poblano Peppers Recipe is a fantastic recipe that delivers smoky, cheesy, and zesty notes all in one irresistible package. It’s a dish that’s as fun to make as it is to eat—trust me, once you try it, you’ll find yourself making it again and again. So why wait? Grab those poblanos and get cooking!
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Chicken Stuffed Poblano Peppers Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This delicious recipe features spicy poblano peppers stuffed with a savory mixture of shredded chicken, rice, corn, and spices. Baked until tender and topped with melting Monterey Jack cheese and a creamy sour cream lime sauce, these Chicken Stuffed Poblano Peppers serve as a hearty and flavorful meal perfect for any night of the week.
Ingredients
Peppers and Filling
- 6 large poblano peppers
- 1 tbsp olive oil
- ½ onion, diced
- 1 clove garlic, crushed
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp dried cilantro
- ½ tsp paprika
- 1 tsp salt
- 1 (14.5 oz) can diced tomatoes
- Juice of ½ lime (about 1 tbsp)
- 1 cup cooked rice
- 1 cup frozen corn
- 2 cups shredded chicken (about 1 rotisserie chicken)
- 2 cups Monterey Jack cheese, shredded
Sauce
- ½ cup sour cream (full-fat recommended)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully cut each poblano pepper in half lengthwise and remove the seeds and membranes to reduce the heat. Place the pepper halves on a baking sheet lined with parchment paper or lightly greased.
- Sauté the Aromatics: Heat olive oil in a medium skillet over medium heat. Add diced onion and crushed garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make the Filling: To the skillet, add chili powder, cumin, dried cilantro, paprika, and salt, stirring well to coat the onions and garlic with the spices. Then add the canned diced tomatoes with their juice, cooked rice, frozen corn, and shredded chicken. Stir everything together and cook for an additional 3-5 minutes until heated through and combined. Remove from heat and stir in lime juice.
- Stuff the Peppers: Spoon the chicken and rice mixture evenly into each poblano pepper half, pressing the filling down gently to pack it well.
- Top with Cheese: Sprinkle shredded Monterey Jack cheese generously over the stuffed peppers.
- Bake the Peppers: Place the baking sheet in the preheated oven and bake for about 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
- Prepare the Sauce: While the peppers bake, stir together the sour cream and a little extra lime juice if desired for a tangy topping.
- Serve: Remove the stuffed peppers from the oven and let cool slightly. Serve warm, topped with the sour cream lime sauce.
Notes
- You can roast the poblano peppers before stuffing for extra smoky flavor.
- Use leftover chicken or rotisserie chicken to save time.
- If you prefer less heat, peel the skin off the roasted poblano peppers before stuffing.
- Sour cream can be substituted with Greek yogurt for a lighter option.
- For extra flavor, add chopped cilantro or a squeeze of fresh lime on top before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
