Chicken Stuffed Poblano Peppers
Elevate your dinner table with these irresistible Chicken Stuffed Poblano Peppers, a vibrant and satisfying meal that blends bold Mexican-inspired flavors with hearty, wholesome ingredients. Roasted poblano peppers are delicately peeled and filled with a savory mixture of tender shredded chicken, fluffy rice, sautéed onions, and melted cheddar and mozzarella cheese, seasoned to perfection with cumin, chili powder, and garlic. Baked in a blanket of rich tomato sauce and topped with golden, bubbly cheese, this dish strikes the perfect balance between smoky, cheesy, and tangy, thanks to a finishing touch of fresh cilantro and lime juice. Ready in under an hour and ideal for weeknight dinners or entertaining guests, this recipe is a showstopper that’s naturally gluten-free and endlessly customizable. Perfect for anyone seeking a flavorful twist on stuffed peppers!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 pound Chicken breast
- 2 cups Cooked rice
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 1 cup Tomato sauce
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Chopped cilantro
- 1 whole Lime
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 10-15 minutes, turning them occasionally, until skin is charred and blistered. Remove from the oven, place them in a bowl, and cover with plastic wrap to steam for 5 minutes. Once cool enough to handle, peel off the skin carefully, but leave the stems intact.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side until fully cooked. Remove the chicken from the skillet, let it rest, then shred it using two forks.
In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion for 2-3 minutes until translucent. Add minced garlic and cook for an additional minute.
Stir in the shredded chicken, cooked rice, cumin, chili powder, salt, and black pepper. Mix everything well and cook for another 2 minutes. Remove the skillet from the heat and fold in 1/2 cup of cheddar cheese, 1/2 cup of mozzarella cheese, and the chopped cilantro.
Cut a slit lengthwise down each poblano pepper and carefully remove the seeds and membranes. Be cautious not to tear the pepper. Stuff each pepper generously with the chicken and rice mixture.
Pour the tomato sauce into a baking dish and place the stuffed peppers on top. Sprinkle the remaining cheddar and mozzarella cheese over the peppers.
Bake the stuffed peppers at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and allow it to cool for a few minutes. Garnish with more chopped cilantro and a squeeze of fresh lime juice before serving.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 480 mg | 37% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
