Chicken Stuffed Poblano Peppers (Print Version)
Savor poblano peppers filled with tender chicken, cheese, and seasoned rice for a hearty, flavorful meal.
# Ingredients:
01 -
6 large Poblano peppers
02 -
1 tbsp olive oil
03 -
½ onion, diced
04 -
1 clove garlic, crushed
05 -
1 tsp chili powder
06 -
½ tsp cumin
07 -
½ tsp dried cilantro
08 -
½ tsp paprika
09 -
1 tsp salt
10 -
1 can diced tomatoes, 14.5 oz
11 -
½ lime, juice of about 1 tbsp
12 -
½ cup full-fat sour cream
13 -
1 cup cooked rice
14 -
1 cup frozen corn
15 -
2 cups shredded chicken (about 1 rotisserie chicken)
16 -
2 cups Monterey Jack cheese, shredded
# Instructions:
01 -
Set the oven to broil. Arrange Poblano peppers on a baking sheet without adding oil or seasoning and broil for 3 minutes until slightly blistered. Flip the peppers and broil for another 3 minutes.
02 -
Remove the peppers from the oven and lower the oven temperature to 350°F. Allow the peppers to cool until they are safe to handle.
03 -
Use a knife to make a slit down the middle of each pepper (do not cut the pepper in half). Remove the seeds and pith carefully while keeping the pepper intact. Set aside all prepared peppers.
04 -
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5 minutes until soft. Add crushed garlic, chili powder, cumin, cilantro, paprika, and salt, stirring to combine. Cook for 30 seconds to 1 minute until fragrant.
05 -
Stir in the canned diced tomatoes and cook for 2 minutes on medium-high heat. Reduce the heat to low and stir in lime juice and sour cream until well combined.
06 -
Add cooked rice, frozen corn, and shredded chicken into the skillet. Stir to combine and heat through on low heat for a couple of minutes. Remove from heat and mix in 1 cup of shredded Monterey Jack cheese. Adjust seasoning with additional salt and pepper as needed.
07 -
Using a spoon, carefully stuff the prepared filling into the roasted Poblano peppers, dividing the mixture evenly. Fill each pepper to the top.
08 -
Place the stuffed peppers on a baking sheet and sprinkle the remaining shredded cheese over the top. Bake in a 350°F oven for 15-17 minutes.
09 -
Turn the broiler on for an additional 1-2 minutes to melt and bubble the cheese, watching closely to prevent burning.
10 -
Remove the stuffed peppers from the oven and serve hot.