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A chicken stuffed poblano pepper topped with melted cheese and sauce, served on a plate with a lime wedge and a fork.

Chicken Stuffed Poblano Peppers

These Chicken Stuffed Poblano Peppers are packed with flavor and easy enough for a quick weeknight meal that is sure to impress! Use store bought rotisserie chicken and frozen rice to make this wholesome meal in less than 40 minutes!
4.86 from 96 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican, TexMex
Servings 6 servings
Calories 390 kcal

Equipment

  • Baking Sheet
  • Skillet
  • Cutting board and knife
  • Measuring cups and spoons

Ingredients
  

  • 6 large Poblano peppers
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 1 clove garlic, crushed
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon dried cilantro
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 1 can diced tomatoes, 14.5 oz
  • ½ lime, juice of about 1 tbsp
  • ½ cup sour cream I recommend full fat
  • 1 cup cooked rice
  • 1 cup frozen corn
  • 2 cups shredded chicken about 1 rotisserie chicken
  • 2 cups Monterey jack cheese, shredded

Instructions
 

  • Preheat the oven to a broil.
    Arrange Poblano peppers on a baking sheet (do NOT add any oil or seasoning). Broil the peppers for about 3 minutes until slightly blistered. Flip the peppers to. the other side and broil for an additional 3 minutes.
    Remove peppers from the oven and reduce the oven temperature to 350 degrees F.
    When cool enough to handle, use a knife to carefully make a slit down the middle of the peppers (do NOT cut the whole pepper in half). Carefully remove the seeds and pith while leaving the pepper intact.
    Repeat with all peppers and set aside.
  • Preheat about a tablespoon of olive oil in a large skillet over medium high heat.
    Once hot, add onion and cook over medium high heat for about 5 minutes until soft.
    Add garlic, spices and salt to the skillet and mix to to combine. Cook for about 30 seconds to 1 minute over medium high heat until garlic is fragrant.
    Add in can of diced tomatoes and continue cooking for 2 more minutes over medium high heat.
    After 2 minutes reduce heat to low and add lime juice and sour cream. Stir to combine then add cooked rice, frozen corn and shredded chicken. Cook over low heat for a couple minutes until the mixture is heated through.
    Remove mixture from the heat and stir in 1 cup of shredded Monterey jack cheese.
    Taste the mixture for seasoning and add additional salt and pepper according to personal preference.
  • Using a spoon, carefully transfer the mixture into the roasted poblano peppers, dividing as evenly as possible and filling to the top.
    Once the peppers have been filled sprinkle remaining cheese over the tops of the stuffed peppers.
    Bake on a baking sheet at 350 degrees F for 15-17 minutes.
    At the end, turn the broiler on for an additional 1-2 minutes to get the cheese nice any bubbly. Be sure to watch closely to prevent burning!
  • Remove the stuffed peppers from the oven and serve hot. Enjoy!

Nutrition

Serving: 1stuffed pepperCalories: 390kcalCarbohydrates: 24.2gProtein: 25.1gFat: 22.8gSaturated Fat: 11gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 4gCholesterol: 86mgSodium: 933.5mgPotassium: 471.4mgFiber: 3.4gSugar: 5.4g
Keyword Cauliflower Rice, corn, poblano peppers, rotisserie chicken
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