Stuffed Poblano Peppers full of ground chicken, black beans, corn, rice, tomatoes and spices then topped with cheese! Baked to perfection. Make 4 or 40. We love this kicked up healthy take on Southwest Stuffed Peppers!
What is a Poblano Pepper? Are Poblano Peppers super spicy?
- Poblano Peppers, also knows as Pasilla Peppers are a mildy spicy pepper. They can vary is heat of course like all chilies but we find most of them easy to eat with a deep flavor. Remove the seeds and veins to reduce the heat a bit more.
Ingredients to make Stuffed Poblano Peppers:
- ground chicken – or ground, beef, turkey or chorizo
- poblano peppers – also known as pasilla peppers
- black beans
- cooked rice
- corn – fresh, or frozen thawed for the most crunch
- canned diced tomatoes
- canned chopped chilies
- cumin, chili powder, garlic powder – or one packet of taco seasoning
Let’s get cookin!
Just a few steps and dinner is done! (see the recipe card below for details)
Cut, seed and remove veins of the peppers. Roast for about 10 minutes to soften before stuffing.
Next brown up the ground chicken and add the remaining ingredients for a skillet full of goodness!
After roasting the peppers for 10 minutes. Remove from the oven.
Spoon the chicken mixture into the poblano peppers and top with grated cheese.
Return the stuffed peppers to the oven and bake for 10-15 minutes or until the cheese is melted and the peppers are heated through.
What to serve with Stuffed Poblano Peppers –
- Our easy Oven Baked Spanish Rice
- Fresh Corn Salad
- Citrus Salad with Orange Honey Dressing
- or just a simple green salad
A few more easy Mexican inspired recipes we think you will enjoy!
- Easy Mexican Casserole
- Mexican Chicken and Rice Skillet
- Healthier Mexican Casserole
- Mexican Shrimp and Corn Chowder
- Mexican Breakfast Casserole
LET’S EAT!
Kathi and Rachel
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Stuffed Poblano Peppers
Ingredients
- 4 poblano peppers
- 1 pound ground chicken -or ground beef, turkey or chorizo
- 1 cup cooked white rice
- 1 cup black beans
- 1 cup corn - fresh or frozen thawed
- 1 15 ounce can diced tomatoes - drained
- 1 4 ounce can chilies
- 2 teaspoons chili powder
- 2 teaspoon cumin
- 1 teaspoon ground garlic
- 1 teaspoon salt
- 1 cup grated mexican blend cheese
Instructions
- Heat oven to 400 °F. Line a large baking sheet with parchment or aluminim foil for easy clean up.
- Cut each pepper in half lengthwise and remove all veins and seeds. Place on baking sheet and bake to soften for 15 minutes. Let cool slightly in order to handle easier.
- In large skillet brown ground chicken. Remove any excess water or grease. Add all ingredients excluding cheese and heat through.
- Spoon chicken mixture into halfed poblano peppers. Top with cheese.
- Bake for 15-20 minutes or until heated through and cheese is melted.
- Serve with your favorite Mexican condiments such as sour cream, guacamole and salsa.
- Store any leftovers in the refrigerator for up to 3 days. Freeze for up to 3 months.
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