Chicken Stuffed Poblano Peppers
Chicken Stuffed Poblano Peppers are a vibrant, mouthwatering dish that combines tender shredded chicken with zesty spices and melted cheese, all tucked inside perfectly roasted poblano peppers. This recipe is not only a feast for the eyes but also a flavor-packed experience that will impress family and friends alike. Ideal for weeknight dinners or special occasions, these stuffed peppers will quickly become a household favorite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 3 boneless skinless chicken breasts (about 1 lb)
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup shredded Monterey Jack or Cheddar cheese (divided)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté the onion and garlic until softened. Add the chicken breasts, season with salt, cumin, and chili powder; cook until no longer pink (7-10 minutes). Shred the chicken.
- In a bowl, combine shredded chicken with onions and half of the cheese.
- Slice each poblano pepper in half lengthwise and remove seeds. Generously stuff each pepper with the chicken mixture.
- Place stuffed peppers in the baking dish, top with remaining cheese, cover loosely with foil, and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown. Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 stuffed poblano pepper (180g)
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg