Experience a burst of flavors with these Mouthwatering Stuffed Poblano Peppers. Packed with a savory mix of shredded chicken, fresh vegetables, and melted cheese, these stuffed peppers are a delicious and satisfying meal that’s perfect for any night of the week.
One evening, I decided to try something new for dinner, and these Stuffed Poblano Peppers were born. My husband and little family were instantly hooked! The aroma of the roasting poblanos filled our home, and the first bite of the cheesy, flavorful filling had everyone asking for seconds. Now, this dish has become a beloved favorite, requested regularly and perfect for bringing us all together around the dinner table.
Why These Mouthwatering Stuffed Poblano Peppers
- Flavor Explosion: Each bite combines the smoky flavor of poblano peppers with a rich, savory filling.
- Cheesy Goodness: The blend of mozzarella and sharp cheddar makes for a gooey, satisfying treat.
- Healthy and Nutritious: Packed with lean chicken, fresh tomatoes, onions, and cilantro, this dish is both tasty and nutritious.
- Easy to Make: Simple steps and straightforward ingredients make this recipe a breeze to prepare.
Ingredients:
- Olive oil spray
- 4 medium-sized poblano peppers (450 g/1 pound total weight with refuse, 340 g/12 ounces cleaned weight)
- 15 ml (1 tablespoon) olive oil
- 2 medium tomatoes, diced (280 g/10 ounces)
- 1/2 medium onion, diced (110 g/4 ounces)
- 15 g (1 tablespoon) fresh garlic, minced
- 5 g (1 teaspoon) Diamond Crystal kosher salt or 2.5 g (1/2 teaspoon of any other salt)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 280 g (2 cups) cooked chicken breast, shredded
- 115 g (1 cup) part-skim mozzarella, shredded
- 15 g (1/2 cup) cilantro, chopped
- 60 g (1/2 cup) sharp cheddar, shredded
Directions:
- Prepare Oven and Peppers: Preheat your oven to 200°C (400°F). Line a large, rimmed baking sheet with foil and spray it with oil. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
- Cook Filling: Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until the liquids have evaporated, about 5-7 minutes. Remove from heat and stir in the shredded chicken, mozzarella, and cilantro, mixing well.
- Stuff Peppers: Divide the filling among the peppers, adding it from the top and pressing to fill the entire pepper. Pack the filling into each pepper to prevent it from spilling onto the baking sheet.
- Bake Peppers: Place the peppers on the prepared baking sheet, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes.
- Broil with Cheddar: Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling it on the open part where you’ve cut the slit. Broil the peppers 15 cm (6 inches) below the heating element for 1-2 minutes, just until the cheese is melted. Let them rest for 5 minutes before serving.
Notes:
- Substitutions: Use ground turkey or beef instead of chicken for a different flavor profile.
- Cooking Tips: Ensure you pack the filling tightly into the peppers to keep it from spilling out.
- Nutritional Info: This dish is high in protein and vitamins from the vegetables, making it a balanced meal option.
