Description
Delight in these flavorful Stuffed Poblano Peppers filled with a savory mix of seasoned tomatoes, onions, garlic, shredded chicken, and cheeses. Baked until tender and topped with melted cheddar, this dish offers a perfect balance of smoky, cheesy, and herbaceous flavors, making it a delicious and hearty meal for any occasion.
Ingredients
Scale
Peppers
- Olive oil spray, as needed
- 4 poblano peppers
Filling
- 1 tablespoon olive oil
- 2 medium tomatoes (diced, about 10 ounces)
- 1/2 medium onion (diced, about 4 ounces)
- 1 tablespoon fresh garlic (minced)
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups cooked chicken breast (shredded, about 10 ounces)
- 1 cup part-skim mozzarella cheese (shredded, about 4 ounces)
- 1/2 cup cilantro (chopped)
- 1/2 cup sharp cheddar cheese (shredded, about 2 ounces)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F. Line a large, rimmed, oven and broiler-safe baking sheet with foil and spray it with olive oil to prevent sticking.
- Prepare the Poblano Peppers: Rinse and dry the poblanos thoroughly. Cut a thin slice off the tops, then carefully remove the cores and seeds. Next, cut a slit all the way down one side of each pepper to create an opening for stuffing. Set aside.
- Make the Filling: Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add diced tomatoes, onion, minced garlic, salt, dried oregano, and ground cumin. Cook while stirring frequently until most of the liquids evaporate, about 5-7 minutes. Remove from heat, then stir in shredded chicken breast, shredded mozzarella, and chopped cilantro until well combined.
- Stuff the Peppers: Divide the prepared filling evenly among the peppers. Carefully stuff the filling from the top, pressing it inside to fill the entire cavity and prevent spilling during baking.
- Bake the Peppers: Place the stuffed peppers upright on the prepared baking sheet with the slit side up. Lightly spray the peppers with olive oil. Bake in the preheated oven for about 30 minutes until the peppers are soft and charred in spots, releasing a wonderful aroma.
- Broil with Cheddar Topping: Remove the baking sheet from the oven and switch the oven setting to broil. Sprinkle the shredded sharp cheddar evenly over the open slits of the peppers. Return the peppers to the oven, positioning them about 6 inches below the broiler. Broil for 1-2 minutes until the cheese melts and bubbles.
- Rest and Serve: Allow the stuffed poblanos to rest for 5 minutes after broiling. This helps the cheese set and flavors meld. Serve warm and enjoy!
Notes
- You can substitute cooked shredded turkey or beef instead of chicken if desired.
- For extra heat, add chopped jalapeños or a pinch of cayenne to the filling.
- To make this dish gluten-free, ensure all seasonings are certified gluten-free.
- The poblano peppers can be roasted ahead of time for a smokier flavor.
- Serve with a side of rice or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
