Stuffed Poblano Peppers Tell a Friend

Rate this recipe:

Stuffed Poblano Peppers 6 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Marinade
  • 2 tablespoons - olive oil, more or less
  • - a splash of lemon juice, lime juice OR white wine
  • - fajita seasoning, to taste
  • - chili powder, to taste
  • 4 - chicken tenderloins or chicken breast halves
  • Peppers and Filling
  • 4 - poblano peppers
  • 1 cups - frozen, fresh or canned corn kernels
  • 1 cans - black beans
  • - diced peppers, onions, squash or mushrooms, optional
  • Toppings
  • 1/2 cups - shredded or crumbled cheese, I used colby jack - cheddar blend, but your favorite will work
  • - salsa, sour cream, diced peppers, etc., optional
  • Directions:

    Turn on oven broiler. Line baking sheet with aluminum foil.

    Slice tops off of poblano peppers, slice peppers in half lengthwise and remove seeds. Place skin-side up on foil-lined sheet and place under broiler for about 5 minutes 'til skins are browning and blistering.

    Meanwhile, flatten chicken pieces (cover with plastic wrap or wax paper or place in plastic bag and pound flat with side of meat mallet), then cover with marinade ingredients and let sit at room temperature for 20-30 minutes.

    Heat skillet over medium heat, add a little oil and/or butter and cook chicken pieces about 3-4 minutes each side until cooked through and lightly browned. (If using other veggies, cook them with chicken until softly tender). Remove chicken from skillet, dice into pieces and return to skillet along with corn and beans. Lower heat and stir for 2-3 minutes until heated through.

    Heat oven to 400 degrees F. Turn poblano peppers skin-side down on same baking sheet and prop peppers together - sides will be a little flimsy after roasting. Fill with chicken, corn and bean mixture and top with shredded cheese.

    Place in 400 degree F oven for 5-10 minutes until cheese is melted.

    Serve as is or topped with a dollop of sour cream and salsa.

    Brief Description

    Poblano peppers stuffed with chicken, corn and beans or your favorite veggies.

    Main Ingredient:

    poblano pepper

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 25 min

    Posted By:

    mcarr

    Posted On:

    February 7, 2021

    Print Recipe

    Comments

    1. MC says:

      If using frozen corn for this recipe, you’ll need to let it cook a little longer in the skillet with the beans and chicken to heat the corn thoroughly; or thaw the corn first.

    Speak Your Mind

    *