Description
Delicious and healthy Chicken Stuffed Poblano Peppers filled with shredded chicken, rice, black beans, corn, cheese, and spices, baked to perfection. This gluten-free Mexican-inspired main course is perfect for a flavorful and satisfying meal.
Ingredients
Scale
Peppers
- 4 large poblano peppers
Filling
- 2 cups cooked and shredded chicken breast
- 1 cup cooked rice (white or brown)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup shredded Monterey Jack or Mexican blend cheese, plus extra for topping
- 1/2 cup salsa (mild or spicy)
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Other
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Wash the poblano peppers, cut them in half lengthwise, and carefully remove the seeds and membranes. Place the pepper halves cut side up on the prepared baking sheet and brush them lightly with olive oil.
- Roast Peppers: Roast the peppers in the preheated oven for about 10 minutes, until they become slightly softened but still hold their shape.
- Make Filling: While the peppers are roasting, prepare the filling by combining the shredded chicken, cooked rice, black beans, corn, shredded cheese, salsa, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper in a large bowl. Mix thoroughly to blend all flavors well.
- Stuff Peppers: Remove the roasted peppers from the oven. Spoon the prepared filling evenly into each pepper half. If desired, sprinkle additional cheese on top for a cheesy finish.
- Bake Stuffed Peppers: Return the stuffed peppers to the oven and bake for another 15 to 20 minutes, or until the filling is heated through and the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, remove from the oven and garnish with extra cilantro or a dollop of sour cream, if preferred. Serve warm and enjoy!
Notes
- For extra flavor, add a squeeze of fresh lime juice or diced jalapeño to the filling mixture.
- You can substitute quinoa for rice to boost the protein content.
- Use mild or spicy salsa depending on your heat preference.
- Leftovers can be refrigerated and reheated in the oven for a quick meal.
