Chicken Poblano Stuffed Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large poblano peppers
02 -
450 grams cooked chicken, shredded
03 -
200 grams cooked rice
04 -
110 grams shredded cheddar cheese or Monterey Jack
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
→ Seasonings
07 -
1 teaspoon ground cumin
08 -
1 teaspoon chili powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
Fresh cilantro, chopped
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
Slice the tops from the poblano peppers, remove seeds, rinse under cold water, and set aside.
03 -
Heat a drizzle of oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and sauté for 1 additional minute.
04 -
To the skillet, add shredded chicken, cooked rice, ground cumin, chili powder, salt, and black pepper. Stir thoroughly to combine and heat through. Fold in half of the shredded cheese.
05 -
Spoon the chicken mixture evenly into each prepared poblano pepper, gently pressing the filling without overstuffing.
06 -
Arrange the stuffed peppers in a baking dish. Sprinkle the remaining cheese over the tops. Cover with foil and bake in the preheated oven for 25 minutes.
07 -
Remove foil and continue baking for 10–15 minutes, or until the cheese is bubbly and lightly golden.
08 -
Remove from the oven and garnish with fresh cilantro before serving.
# Notes:
01 -
Avoid overfilling the peppers to prevent them from splitting while baking.
02 -
Ensure the chicken is flavorful by seasoning adequately before mixing.
03 -
For added texture and nutrition, incorporate black beans or corn into the filling mixture.
04 -
Serve with avocado slices, sour cream, or Greek yogurt to balance the spiciness.