Description
Mexican-inspired stuffed poblano peppers deliver a spicy symphony of flavors with hearty rice, black beans, and melted cheese. Roasted peppers cradle a zesty filling that promises a delicious journey through traditional southwestern cuisine.
Ingredients
Scale
Main Ingredients:
- 4 medium-sized poblano peppers (1 pound / 454 grams total weight, 12 ounces / 340 grams cleaned weight)
- 2 cups cooked chicken breast, shredded (10 ounces / 283 grams)
- 1 cup part-skim mozzarella, shredded (4 ounces / 113 grams)
- ½ cup sharp cheddar, shredded (2 ounces / 57 grams)
Vegetables and Herbs:
- 2 medium tomatoes, diced (10 ounces / 283 grams)
- ½ medium onion, diced (4 ounces / 113 grams)
- 1 tablespoon fresh garlic, minced
- ½ cup cilantro, chopped
Seasonings and Oils:
- 1 tablespoon olive oil
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Olive oil spray
Instructions
- Wash poblano peppers thoroughly, pat dry with paper towels. Carefully slice off pepper tops, gently remove inner seeds and membranes using a small spoon.
- Create a lengthwise slit along each pepper’s side, allowing them to open like a pocket without completely separating the sides.
- Heat olive oil in a spacious skillet over medium-high temperature. Sauté diced tomatoes, onions, and minced garlic until moisture evaporates and vegetables become slightly caramelized.
- Incorporate dried oregano and ground cumin into the vegetable mixture, stirring continuously to distribute spices evenly and enhance their aromatic qualities.
- Remove skillet from heat, fold in shredded chicken, mozzarella cheese, and freshly chopped cilantro. Mix ingredients until harmoniously combined and well-integrated.
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly coat with cooking spray to prevent sticking.
- Carefully stuff each poblano pepper with the prepared filling, pressing gently to ensure even distribution and compact placement.
- Arrange stuffed peppers on prepared baking sheet, positioning them with their sliced side facing upward. Lightly mist peppers with olive oil spray.
- Roast in preheated oven for approximately 25-30 minutes, watching for peppers to soften and develop slight charred edges.
- Temporarily remove baking sheet, sprinkle shredded cheddar cheese over peppers’ exposed surfaces.
- Activate broiler, position rack approximately 6 inches from heating element. Broil peppers for 1-2 minutes until cheese melts and becomes slightly golden.
- Allow peppers to rest for 5 minutes, allowing flavors to settle and cheese to cool slightly before serving.
Notes
- Customize this fiery dish by swapping chicken with ground beef, black beans, or pulled pork for endless flavor variations.
- Ensure peppers are fresh and firm, with smooth, glossy skin indicating peak ripeness and maximum stuffing potential.
- Freezer-friendly option: Prepare peppers completely, cool, and store in airtight containers for up to 3 months, perfect for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 325
- Sugar: 4 g
- Sodium: 392 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 75 mg