Chicken and Cheese Stuffed Poblano Peppers
Stuffed Poblano Peppers are rich and flavorful with a mild to medium heat. Loaded with tons of chicken, beans, corn tomatoes and of course cheese all piled into a smoky pepper.
Servings 4
Calories 460kcal
Ingredients
- 4 large poblano peppers
- 4 oz cream cheese softened
- 2 cups pepper jack cheese reserve 1/2 cup for topping
- 1/4 cup diced onion
- 3 garlic cloves minced
- 2 cups cooked chicken
- 1/2 cup corn I used frozen, thawed
- 1/2 cup black beans drained
- 1/2 cup diced tomatoes
- 1/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
- 1 cup cooked white rice optional see notes
- Sour cream and salsa if desired for garnish
Instructions
- Preheat oven to 375 degrees
- Rinse and dry peppers. Cut a thin slice off the sides and carefully remove the seeds.
- In a large bowl add in all the ingredients and mix until combined.
- Divide the filling among the peppers until they are stuffed. Add the remaining cheese on top. Bake 25-30 minutes or until the peppers are soft.
- Remove from oven let cool slightly and garnish with sour cream and salsa if desired.
Video
Notes
You can use bell peppers instead of poblano peppers.
You can bake the poblano peppers by themselves first for 10-12 minutes before stuffing if you like really soft peppers.
Rice is optional I have made it with and without you can also use cooked brown rice.
Nutrition
Serving: 4Servings | Calories: 460kcal | Carbohydrates: 18g | Protein: 37g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Cholesterol: 148mg | Sodium: 672mg | Fiber: 5g | Sugar: 6g