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–+ servings
one chicken stuffed poblano pepper with melted cheese

Chicken Stuffed Poblano Peppers

Sara
By making the Spanish-style rice and shredded chicken ahead of time, this recipe comes together in a flash. It's beautiful, full of flavor and is all you need for a complete meal!
5 from 12 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 people
Calories 389 kcal

Ingredients
  

  • 6 poblano peppers
  • 1 tablespoon olive oil
  • 1 small sweet onion diced
  • 2 cloves garlic minced
  • 2 cups shredded chicken
  • 1 cup cooked Spanish rice
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 tablespoon lime juice
  • 3 tablespoon cilantro chopped
  • 2 cups monterrey jack cheese divided
  • sour cream optional
  • salsa optional

Instructions
 

  • Preheat oven to 350.
  • Slice peppers lengthwise and remove seeds and ribs.
  • Line a baking sheet with parchment paper and put poblanos cut-side up. Bake 15 mins.
  • Heat olive oil in a small skillet over medium high heat. Cook onions 5 minutes or until soft. Add garlic for another 30 seconds.
  • In a large bowl, combine chicken, rice, onion, garlic, chili powder, cumin, lime juice, cilantro, and half the cheese and stir well to combine.
  • Stuff the peppers with rice mixture and top with remaining cheese. Return to oven for 15 mins or until cheese has melted and stuffing is hot.
  • Top with sour cream and salsa if desired.

Notes

Bell peppers can be used instead of poblano peppers. 

Nutrition

Calories: 389kcalCarbohydrates: 34gProtein: 25gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 69mgSodium: 279mgPotassium: 441mgFiber: 3gSugar: 4gVitamin A: 969IUVitamin C: 100mgCalcium: 320mgIron: 2mg
Keyword chicken, poblano, rice
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