Go Back
–+ servings
plating suggestion of chicken stuffed poblanos with citrus garnish
Print Recipe
5 from 1 vote

Spicy Chicken Stuffed Poblano Peppers

Spicy Chicken Stuffed Poblano Peppers are an easy way to enjoy Tex-Mex in a new way! Serve with sour cream and salsa for a family favorite.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: chicken
Cuisine: Mexican
Servings: 4 servings
Calories: 403kcal
Author: Sarah Baumeister

Ingredients

  • 1 tbsp. olive oil
  • 2 cups cooked shredded chicken or diced
  • 1 jalapeno diced finely and seeds removed
  • 1 small onion diced
  • 1 can diced tomatoes 15 oz.
  • 1 cup cooked rice
  • ½ cup corn frozen or canned
  • ½ cup canned black beans drained and rinsed
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 4 poblano peppers halved, with stem and seeds removed
  • 1 cup monterey jack cheese

Instructions

  • Preheat oven to 375 degrees.
  • While the oven is preheating, add oil to a skillet over medium heat.
  • Add in diced jalapeno and small onion. Allow to cook for about 5-7 minutes, until the veggies have softened.
  • To a medium sized bowl, add shredded chicken, sauteed jalapeno and onion, can of diced tomatoes, cooked rice, corn, black beans, half the cheese, and spices. Stir to combine.
  • Cut and place your halved poblano peppers in cut side up. Spoon filling into each pepper. You may have extra filling, depending on the size of your peppers. I just pour the rest over the top!
  • Top with shredded cheese and bake for 30-40 minutes, until peppers are tender.

Notes

To make these peppers with ground beef:
  • Preheat oven to 375 degrees.
  • While the oven is preheating, begin to brown 1 lb. ground beef in an oven-safe skillet. 
  • Once the meat has started browning, break it up with a wooden spoon. Add in diced jalapeno and small onion. Allow to cook for about 5-10 minutes, until the meat is mostly cooked through.
  • Add in diced tomatoes, cooked rice, corn, black beans, and spices. Stir to combine. 
  • Cut and place your halved poblano peppers in cut side up. Spoon filling into each pepper. You may have extra filling, depending on the size of your peppers. I just pour the rest over the top!
  • Top with cheese and bake for 30-40 minutes, until peppers are tender. 

Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 31g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 1035mg | Fiber: 6g | Sugar: 6g