Chicken Stuffed Poblano Peppers
These easy, gluten-free Southwest Chicken Stuffed Poblanos are packed with tender chicken, rice, beans and corn, oozing with cheese, and full of bold, delicious flavor. Perfect for any night of the week!
Servings 6 stuffed peppers
Calories 392kcal
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs , well-trimmed
- 2 tablespoons olive oil , divided
- 1 teaspoon each chili powder , smoked paprika and cumin
- kosher salt and pepper
- 6 large poblano peppers
- 15- ounce can diced tomatoes , drained
- 15- ounce can black beans , drained and rinsed
- 1 cup fresh or frozen corn , thawed
- 1 cup cooked rice
- 1 cup salsa , store-bought or homemade
- ½ cup fresh cilantro , chopped, plus extra for garnish
- 1 ½ cups Oaxaca or cheddar cheese , shredded
- Sliced avocado and lime wedges for serving
Instructions
- Preheat the oven to 375 degrees F.
- Place chicken on one side of an extra-large, parchment-lined baking sheet and coat with 1 tablespoon olive oil.
- Combine chili powder, smoked paprika, cumin and a pinch of salt and pepper in a small bowl.
- Rub spice mixture all over the chicken.
- Place poblanos on other side of baking sheet. Coat them with remaining olive oil and sprinkle with salt and pepper.
- Roast the chicken and poblanos for 20 minutes until the chicken is cooked through and peppers are softened.
- Transfer chicken to a work surface and shred with two forks.
- In a large bowl, combine the shredded chicken, diced tomatoes, black beans, corn, rice, salsa, cilantro and 1 cup of cheese. Set aside.
- Cut a slit down the length of each poblano. With a small sharp knife or your fingers, carefully remove and discard the seeds from each pepper.
- Stuff the chicken mixture in the peppers and place on another parchment-lined baking sheet or in a 13x9 casserole dish.
- Top peppers with the remaining the cheese.
- Bake for 10-15 minutes until the cheese is melted and bubbly.
- Serve with sliced avocado, a squeeze of lime and extra cilantro. Enjoy!
Notes
Peppers can be assembled 1 day ahead of baking. Keep covered and chilled. Let them come to room temperature before cooking.
Nutrition
Serving: 1 serving | Calories: 392kcal | Carbohydrates: 37g | Protein: 39g | Fat: 11g | Cholesterol: 79mg | Sodium: 994mg | Potassium: 1200mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1083IU | Vitamin C: 108mg | Calcium: 200mg