Get ready to transform your ordinary weeknight dinner into a Mexican-inspired culinary adventure! These Chicken Stuffed Poblano Peppers are not just a meal, they're a flavor explosion that combines tender, juicy chicken, hearty black beans, sweet corn, and melted cheese, all nestled inside a perfectly roasted poblano pepper. Whether you're looking to impress your family or spice up your dinner routine, this recipe promises a delicious journey that's both easy to make and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 pound cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to ensure it is ready for baking the stuffed peppers.
- While the oven is heating, prepare the poblano peppers. Rinse them under cold water, then dry them with a paper towel. Carefully cut a slit down one side of each pepper, making sure not to cut all the way through. Remove the seeds and membranes for a milder flavor, or leave some in if you prefer more heat.
- In a large mixing bowl, combine the shredded cooked chicken, drained and rinsed black beans, corn, half of the shredded cheese, cumin, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff each poblano pepper with the chicken mixture, pressing down gently to pack the filling in. Leave a little space at the top of each pepper to allow for the cheese to melt.
- Place the stuffed peppers in a baking dish. If desired, you can add a splash of water to the bottom of the dish to help keep the peppers moist while baking.
- Sprinkle the remaining shredded cheese evenly over the top of the stuffed peppers.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown and the peppers are tender.
- Once done, remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving.
- Serve the stuffed poblano peppers warm, garnished with your choice of toppings such as sour cream, avocado, or fresh cilantro.
Tips
- Choose firm, glossy poblano peppers without blemishes for the best texture and flavor.
- For a milder dish, completely remove seeds and membranes; for more heat, leave some intact.
- Use pre-cooked or rotisserie chicken to save time without compromising taste.
- For extra moisture, add a splash of chicken broth to your filling mixture.
- If you want a crispy top, broil the peppers for 2-3 minutes after baking.
- Experiment with different cheese blends like pepper jack or Mexican blend for varied flavor profiles.
- Let the peppers rest for 5 minutes after baking to allow the filling to set and make serving easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 100mg
