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
Scale
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
