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Savor Chicken Stuffed Poblano Peppers for Quick Weeknight Joy

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A delightful dish combining colorful poblano peppers with shredded chicken, spices, and creamy cheese, perfect for a quick weeknight meal.

Ingredients

Scale
  • 4 large Poblano Peppers
  • 1 tablespoon Olive Oil
  • 0.5 medium Onion, diced
  • 1 clove Garlic, crushed
  • 1 teaspoon Chili Powder
  • 0.5 teaspoon Cumin
  • 0.5 teaspoon Dried Cilantro
  • 0.5 teaspoon Paprika
  • 1 teaspoon Salt
  • 1 can Diced Tomatoes (14.5 oz)
  • 0.5 lime, Lime Juice
  • 0.5 cup Sour Cream
  • 1 cup Cooked Rice
  • 1 cup Frozen Corn
  • 2 cups Shredded Chicken
  • 2 cups Monterey Jack Cheese, shredded

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grease a baking dish with olive oil.
  3. Slice each poblano pepper in half lengthwise and remove seeds and membranes.
  4. Heat olive oil in a pan over medium heat.
  5. Sauté onion until translucent (about 3-4 minutes), then add garlic and sauté for another minute.
  6. Stir in chili powder, cumin, dried cilantro, paprika, and salt, cooking for 1 minute.
  7. Add diced tomatoes and lime juice, cooking until heated through.
  8. Mix in cooked rice, frozen corn, shredded chicken, and 0.5 cup of cheese until well combined.
  9. Fill each poblano half with the chicken mixture and top with remaining cheese.
  10. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly and golden.
  11. Let cool for a few minutes before serving. Serve with sour cream on top, if desired.

Notes

For those with diabetes, consider using sugar substitutes like Stevia or Monk Fruit. Ensure all seeds are removed from peppers to avoid bitterness.

Nutrition

Find it online: https://www.glutenfreez.com/chicken-stuffed-poblano-peppers/