How to make Chicken And Cheese Stuffed Poblano Peppers
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
Sour cream and salsa if desired for garnish
Instructions:
Preheat oven to 400 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.
Notes:
You can use bell peppers instead of poblano peppers.
Nutrition Information:
Serving Size: 1 stuffed poblano pepper
Calories: 250 | Protein: 20 grams | Fat: 10 grams | Carbohydrates: 15 grams | Fiber: 3 grams
Frequently Asked Questions:
Can I use a different type of pepper instead of poblano peppers?
Yes, if you prefer, you can use other types of peppers such as bell peppers or Anaheim peppers. However, keep in mind that the flavor and heat level may vary.
Can I substitute the chicken with another protein?
Absolutely! If you’re not a fan of chicken or prefer a different protein, you can use ground beef, turkey, or even vegetarian options like tofu or black beans.
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers ahead of time and refrigerate them before cooking. When you’re ready to serve, simply bake them according to the recipe instructions.
Can I freeze the stuffed poblano peppers?
Yes, you can freeze the stuffed peppers for future meals. Make sure to wrap them tightly in plastic wrap or foil, and place them in an airtight container or freezer bag. Thaw them in the refrigerator before baking.
How spicy are poblano peppers?
Poblano peppers are generally mild to medium in terms of spiciness. They have a mild heat level compared to other peppers like jalapeños or serranos.
However, individual peppers can vary in heat, so it’s always a good idea to taste a small piece before using them in your recipe.
How do I roast poblano peppers?
To roast poblano peppers, you can place them directly on a gas stovetop burner over medium heat or under the broiler in the oven. Turn them occasionally until the skin is charred and blistered.
Then, transfer them to a sealed plastic bag or a covered bowl for a few minutes to steam. This will make it easier to remove the skin.
Can I use pre-cooked chicken in this recipe?
Yes, you can use pre-cooked chicken in the filling. Simply shred or dice the cooked chicken and incorporate it with the other filling ingredients.
It’s a great way to use leftover chicken or rotisserie chicken.
How do I prevent the stuffed peppers from falling apart during cooking?
To keep the stuffed peppers intact, make sure to fully secure the filling inside the peppers.
You can use toothpicks or kitchen twine to hold the peppers together if needed.
Placing them snugly in a baking dish can also help support their shape.
Can I make this recipe vegetarian or vegan?
Absolutely! You can make a vegetarian version by omitting the chicken and adding more vegetables or a meat substitute like tofu or tempeh.
For a vegan option, use plant-based cheese alternatives or skip the cheese altogether.
How do I know when the stuffed poblano peppers are cooked?
The stuffed poblano peppers are typically cooked when the peppers are tender and the filling is heated through.
The cheese should be melted and slightly golden. It usually takes about 20-30 minutes in a preheated oven at around 375°F (190°C).