Elevate your dinner with these Zesty Chicken Stuffed Poblano Peppers, a dish that bursts with vibrant flavors and a satisfying mix of textures. Poblano peppers, known for their mild heat and rich flavor, are filled with a hearty mixture of shredded chicken, rice, corn, and cheese, all seasoned to perfection. This dish is not only visually appealing but also incredibly delicious, making it a perfect choice for a family dinner or a special occasion.
Ingredients
- 6 large Poblano peppers
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 clove garlic, crushed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 can (14.5 oz) diced tomatoes
- Juice from half a lime (approximately 1 tablespoon)
- 1/2 cup of full-fat sour cream
- 1 cup cooked rice
- 1 cup frozen corn
- 2 cups of shredded chicken (equivalent to one rotisserie chicken)
- 2 cups Monterey Jack cheese, shredded
Instructions
- Prepare the Poblano Peppers: Start by preheating your oven to 375°F (190°C). Cut the poblano peppers in half lengthwise, and remove the seeds and membranes. Place the pepper halves on a baking sheet lined with parchment paper or lightly greased. Roast the peppers in the oven for 10-15 minutes, or until they are just starting to soften.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent. Add the crushed garlic and cook for an additional minute, until fragrant.
- Season the Filling: Stir in the chili powder, cumin, dried cilantro, paprika, and salt. Add the can of diced tomatoes (including the juice) and the lime juice.
- Combine the Filling Ingredients: Reduce the heat to low and stir in the sour cream until well combined. Add the cooked rice, frozen corn, and shredded chicken to the skillet. Stir everything together until the ingredients are evenly distributed and heated through.
- Stuff the Peppers: Spoon the chicken mixture into each roasted poblano pepper half, filling them generously. Top each stuffed pepper with a layer of shredded Monterey Jack cheese.
- Bake the Stuffed Peppers: Return the stuffed peppers to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. For an extra golden finish, you can broil the peppers for the last 2-3 minutes of cooking time.
- Present the Dish: Take the stuffed peppers out of the oven and allow them to cool for a few minutes before serving.These stuffed peppers are delicious on their own or paired with a side of guacamole, salsa, or a fresh salad.
Conclusion
These Zesty Chicken Stuffed Poblano Peppers are a delicious and filling dish that combines the bold flavors of Mexican-inspired spices with the comforting richness of chicken, rice, and cheese. The mild heat of the poblano peppers adds just the right amount of kick without overwhelming the palate. Perfect for a weeknight dinner or a festive gathering, this dish is sure to impress with its vibrant flavors and satisfying ingredients. Enjoy these stuffed peppers hot from the oven for a meal that will warm your heart and soul!