Chicken Stuffed Poblano Peppers (Print View)

Tender poblano peppers filled with chicken, rice, cheese, and corn, then baked until the cheese is bubbly.

# What You'll Need:

→ Produce

01 - 6 large poblano peppers
02 - 1/2 medium onion, diced
03 - 1 clove garlic, crushed
04 - 1/2 lime, juiced (about 1 tablespoon)

→ Pantry Staples

05 - 1 tablespoon olive oil
06 - 1 can diced tomatoes (14.5 ounces)
07 - 1 cup cooked white rice
08 - 1 cup frozen corn

→ Chicken

09 - 2 cups shredded cooked chicken (about 1 rotisserie chicken)

→ Dairy

10 - 2 cups Monterey Jack cheese, shredded
11 - 1/2 cup full fat sour cream

→ Spices and Seasonings

12 - 1 teaspoon chili powder
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon dried cilantro
15 - 1/2 teaspoon paprika
16 - 1 teaspoon salt

# Directions:

01 - Preheat the oven to broil. Arrange the poblano peppers on a baking sheet without oil or seasoning. Broil for 3 minutes until slightly blistered, flip, and broil an additional 3 minutes.
02 - Remove peppers from the oven and set oven to 350°F. Once cool enough to handle, use a knife to cut a slit down each pepper without halving. Remove seeds and pith, keeping peppers intact. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until soft. Stir in garlic, chili powder, cumin, dried cilantro, paprika, and salt. Cook for 30 seconds to 1 minute until fragrant.
04 - Add diced tomatoes to the skillet and cook for 2 minutes over medium-high heat.
05 - Reduce heat to low. Stir in lime juice and sour cream. Add cooked rice, frozen corn, and shredded chicken. Cook until the mixture is heated through, about 2 minutes.
06 - Remove from heat and mix in 1 cup shredded Monterey Jack cheese. Taste and adjust seasoning if needed.
07 - Using a spoon, fill each poblano pepper with the prepared chicken and rice mixture, dividing it evenly.
08 - Sprinkle remaining Monterey Jack cheese over the filled peppers. Bake at 350°F for 15-17 minutes.
09 - Turn the broiler on for 1-2 minutes to melt and bubble the cheese. Watch closely to prevent burning.
10 - Remove stuffed peppers from oven and serve hot.

# Notes:

01 - Roasting the poblanos under the broiler enhances their smoky flavor and softens the flesh for easy stuffing.
02 - Be gentle when removing seeds to keep peppers intact for filling.

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