Chicken Stuffed Poblano Peppers
These Stuffed Poblano Peppers are bursting with flavor and almost TOO EASY to make! Perfect for an everyday family dinner, meal prep, or a even a freezer meal, this is one of the most delicious and versatile recipes we make!
Servings: 8 servings
Calories: 321kcal
Ingredients
- 4 poblano peppers large
- 3 cups shredded chicken
- 15 oz black beans drained and rinsed (1 can)
- 15.25 oz sweet corn drained (1 can)
- 10 oz red enchilada sauce (1 can)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 6 oz monterey jack cheese sliced
Garnish
- 1/4 cup sour cream
- 2 tbsp cilantro chopped
Instructions
- In a large bowl, mix the chicken, corn, black beans, enchilada sauce, garlic powder, and cumin together until combined.
- Cut the poblano peppers in half lengthwise and clean out the ribs and seeds.
- Lay the peppers cut side up on a baking sheet. Divide the cheese evenly between the peppers, then pile the chicken mixture on top of the cheese.
- Bake covered with foil at 400˚F for 30 minutes. Remove the foil and bake for an additional 5-10 minutes or until the peppers are tender.
- Remove from the oven and drizzle with sour cream and sprinkle with cilantro. Enjoy!
Notes
See full post for details on:
- Modifications for special dietary needs
- Freezer meal instructions
- Meal prep ideas
- Side dish ideas
- Tips and short cuts
Nutrition
Serving: 1filled pepper half | Calories: 321kcal | Carbohydrates: 28g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 570mg | Potassium: 515mg | Fiber: 7g | Sugar: 6g | Vitamin A: 717IU | Vitamin C: 49mg | Calcium: 195mg | Iron: 3mg