Ingredients
Scale
- 4–6 large poblano peppers
- 2 cups shredded chicken
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz)
- 1/3 cup chopped cilantro, plus more for garnish
- 1 cup corn kernels
- 2 cups cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- Salt to taste
- 1 jalapeño, diced with seeds removed (optional)
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F.
- If you prefer softer peppers, slice and remove seeds, rub with olive oil, and roast for 10-15 minutes before stuffing.
- In a medium bowl, combine shredded chicken, rice, beans, corn, tomatoes, jalapeño (if using), cilantro, and spices. Stir well to combine.
- Cut each poblano pepper in half and remove seeds and membranes.
- Arrange peppers on a parchment-lined baking sheet and spoon equal amounts of the chicken mixture into each pepper half.
- Bake for 15 minutes.
- Top each pepper with shredded Monterey Jack cheese and bake an additional 5 minutes, or until cheese is melted.
- Optional: Broil for 1-2 minutes for a crispier cheese topping.
- Cool slightly, garnish with cilantro, and serve warm.
Notes
- Adjust the spice level by adding more or less jalapeño and crushed red pepper.
- For a dairy-free option, use dairy-free cheese or top with diced avocado instead.
- You can prepare the filling ahead of time for quicker assembly.
- These stuffed peppers reheat well and make great leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 583
- Sugar: 7 g
- Sodium: 418 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 45 mg