Description
A delightful recipe that combines the warmth of stuffed peppers with shredded chicken, rice, and vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 large Poblano Peppers
- 1 tablespoon Olive Oil
- 0.5 medium Onion, diced
- 1 clove Garlic, crushed
- 1 teaspoon Chili Powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Dried Cilantro
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 1 can Diced Tomatoes (14.5 oz)
- 0.5 Lime, juiced
- 0.5 cup Sour Cream
- 1 cup Cooked Rice
- 1 cup Frozen Corn
- 2 cups Shredded Chicken
- 2 cups Monterey Jack Cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with a little olive oil to prevent sticking.
- Slice each poblano pepper in half lengthwise, removing the seeds and membranes gently.
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Sauté the diced onion for about 3-4 minutes until it turns translucent.
- Add the crushed garlic and sauté for an additional minute until fragrant.
- Stir in the chili powder, cumin, dried cilantro, paprika, and salt. Cook for 1 minute to toast the spices.
- Incorporate the diced tomatoes and lime juice into the mixture. Cook for a few more minutes until heated through.
- Mix in the cooked rice, frozen corn, shredded chicken, and 0.5 cup of shredded cheese until well combined.
- Fill each poblano half with the chicken mixture, ensuring they are generously stuffed.
- Top the stuffed peppers with the remaining cheese.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Remove from the oven and allow to cool for a few minutes before serving.
Notes
Serve with a dollop of sour cream on top, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg