Easy Chicken Stuffed Poblano Peppers Recipe
This Easy Chicken Stuffed Poblano Peppers recipe offers a flavorful and wholesome meal by combining shredded chicken with rice, beans, corn, and a blend of spices, all stuffed into roasted poblano peppers and topped with melted Monterey Jack cheese. Perfect for a quick 30-minute dinner, these peppers are just spicy enough and packed with vibrant Mexican-inspired ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Peppers
- 4-6 large poblano peppers
Stuffing
- 2 cups shredded chicken
- 2 cups cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes, drained with a little juice left
- 1 small jalapeño, diced and seeds removed (optional)
- 1/3 cup chopped cilantro, plus more for topping
Spices
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- Salt to taste
Topping
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat and prepare peppers: Preheat your oven to 400°F (204°C). If you prefer very soft peppers, slice and remove the seeds, then massage olive oil into them and roast for 10-15 minutes before stuffing. For firmer peppers, simply proceed without this step.
- Mix the stuffing: In a medium bowl, combine shredded chicken, cooked rice, black beans, corn kernels, diced tomatoes (with a bit of liquid left), diced jalapeño if using, chopped cilantro, garlic powder, chili powder, cumin, black pepper, crushed red pepper flakes, and salt. Stir well until all ingredients are evenly incorporated.
- Prepare the peppers for stuffing: Cut each poblano pepper in half lengthwise and carefully remove seeds and membranes. Arrange the pepper halves cut side up on a parchment-lined baking sheet.
- Stuff and bake: Spoon equal amounts of the chicken and rice mixture into each pepper half. Bake in the preheated oven for 15 minutes.
- Add cheese and finish baking: Remove the baking sheet from the oven and sprinkle shredded Monterey Jack cheese evenly over each stuffed pepper. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Optionally, broil for 1-2 minutes to crisp the cheese slightly, watching carefully to avoid burning.
- Serve: Allow the peppers to cool for several minutes after baking. Sprinkle additional chopped cilantro over the top before serving for a fresh, vibrant finish.
Notes
- If you prefer peppers softer than usual, pre-roast them with olive oil before stuffing.
- You can omit the jalapeño if you want to reduce spiciness.
- Feel free to substitute shredded chicken with ground turkey for a different protein option.
- Use brown rice as an alternative for added fiber.
- Broiling at the end adds a nice crispiness to the cheese topping but is optional.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
