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Chicken and Cheese Stuffed Poblano Peppers recipe

Chicken and Cheese Stuffed Poblano Peppers

Easy dinner recipe that has protein and fiber in one. Add the powerful antioxidants, and you'll get a nutritious delicacy indeed.

Course Main Course
Cuisine American
Keyword poblano peppers, stuffed peppers
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients

  • 6 poblano peppers seeded
  • 6 oz cream cheese softened
  • 4 cloves garlic diced
  • 1/2 onion diced
  • 1/2 cup corn fresh or canned
  • 1/2 cup black beans cooked or canned
  • 1/2 cup fresh tomatoes diced
  • 2 cup chicken cooked: shredded or sliced in small pieces. PS: you can use chicken sausage if there's no other chicken meat on hand
  • 1/2 tsp cumin
  • Salt & pepper to taste
  • Chopped cilantro or basil for garnish

Instructions

  1. Preheat oven to 400F

  2. Wash, dry and seed the Poblano peppers. Cut a triangle inside a pepper and take the seeds out. TIP: Use thin food gloves when you seed the peppers! You will thank me for this tip! The seeds can burn the skin on your hands, and this burn can last for a day if your skin that sensitive. But Poblano peppers taste great and barely have any burn.

  3. Saute onions, garlic and chicken for a few minutes.

  4. In a bowl, combine all ingredients except peppers. Mix well to combine.

  5. Stuff each Poblano pepper with the filling. You may have leftovers of the filling. Store it in the fridge or cook it with the peppers in the oven inside a ceramic bowl.

  6. Place the stuffed peppers into the oven and cook for 20 minutes.

  7. Remove from oven and serve immediately. Garnish with fresh herbs, salsa, sour cream or your favorite sauce.