Chicken Stuffed Poblano Peppers
Our friends who were over for dinner, so I made these loaded chicken stuffed poblano peppers, and we all really enjoyed them. This stuffed pepper recipe has a lot of steps, but it was fun to make. These stuffed peppers paired nicely with a Southwestern salad with cilantro lime vinaigrette, and some tortilla chips with salsa and guacamole. A delicious meal with great friends. Happy Cinco de Mayo!
Chicken Stuffed Poblano Peppers
Roasted Vegetables:
- 4-5 baby red and orange bell pepper, cored, seeded, and flattened
- 1 jalapeno, cored, seeded, and flattened
- 2 green onions
Cilantro Lime Sour Cream Sauce:
- 1 cup of sour cream
- 2 tbsp yellow onion, finely minced
- 2 tbsp fresh cilantro, finely chopped
- Juice & zest of one lime
- Sea salt and fresh cracked pepper, to taste
Shredded Chicken:
- 3 cups of leftover roasted chicken meat, shredded
- Diced roasted peppers and green onions (from above)
- 2 tbsp yellow onion, finely minced
- 2 tbsp olive oil
- 1 clove of garlic, minced
- Juice & zest of 1 lime
- Sea salt and fresh cracked pepper, to taste
Remaining Ingredients:
How to Make Chicken Stuffed Poblano Peppers:
Roast the vegetables by positioning the oven rack close to the broiler and heat the broiler. Cover a baking sheet with foil (for easier clean-up).
Place the cored, seeded, and flattened peppers skin side up on a baking sheet along with the green onion.
Broil until peppers are blackened (make sure to watch the green onions so they don’t burn, remove from the oven when they are soft).
Transfer the peppers to a small bowl, cover with plastic wrap, and let cool for 10 minutes.
Dice the green onions into small pieces. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces.
Prepare the cilantro lime sour cream sauce by combining the sour cream, onion, cilantro, and lime juice & zest, then mix thoroughly. Cover and place in the refrigerator until you need it.
Prepare the chicken mixture by combining the chopped roasted chicken with the diced roasted vegetables, onion, olive oil, minced garlic, lime juice & zest, sea salt, and freshly cracked pepper to taste. Mix all ingredients thoroughly.
Roast the peppers by placing them on the same foil-lined baking sheet.
Place under the broiler until all sides of the peppers are blackened.
Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin very carefully; gently make a slit from the stem down the center to remove the seeds.
Preheat the oven to 350 degrees. Coat a glass 9×13-inch baking dish with olive oil cooking spray.
Place the roasted peppers in the baking dish.
Carefully stuff each pepper with the chicken mixture.
Spread a dollop of cilantro-lime sour cream sauce over the chicken, then top with shredded cheddar cheese.
Bake the stuffed peppers by placing them in the oven and bake uncovered for 15 minutes, or until the chicken is warmed through and the cheese is melted.
Serve with guacamole, fresh salsa, and hot sauce. Enjoy.
Equipment
- Large 9x13-Inch Baking Dish
Ingredients
Roasted Vegetables:
- 4-5 baby red and orange bell pepper cored, seeded, and flattened
- 1 jalapeno cored, seeded, and flattened
- 2 green onions
Cilantro Lime Sour Cream Sauce:
- 1 cup of sour cream
- 2 tbsp yellow onion finely minced
- 2 tbsp fresh cilantro finely chopped
- Juice & zest of one lime
- Sea salt and fresh cracked pepper to taste
Shredded Chicken:
- 3 cups of leftover roasted chicken meat shredded
- Diced roasted peppers and green onions from above
- 2 tbsp yellow onion finely minced
- 2 tbsp olive oil
- 1 clove of garlic minced
- Juice & zest of 1 lime
- Sea salt and fresh cracked pepper to taste
Remaining Ingredients:
- 4 poblano peppers
- Cheddar cheese shredded
- Cilantro chopped
- Salsa
- Guacamole
- Hot sauce
Instructions
- Roast the vegetables by positioning the oven rack close to the broiler and heat the broiler. Cover a baking sheet with foil (for easier clean-up).
- Place the cored, seeded, and flattened peppers skin side up on a baking sheet along with the green onion.
- Broil until peppers are blackened (make sure to watch the green onions so they don't burn, remove from the oven when they are soft).
- Transfer the peppers to a small bowl, cover with plastic wrap, and let cool for 10 minutes.
- Dice the green onions into small pieces. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces.
- Prepare the cilantro lime sour cream sauce by combining the sour cream, onion, cilantro, and lime juice & zest, then mix thoroughly. Cover and place in the refrigerator until you need it.
- Prepare the chicken mixture by combining the chopped roasted chicken with the diced roasted vegetables, onion, olive oil, minced garlic, lime juice & zest, sea salt, and freshly cracked pepper to taste. Mix all ingredients thoroughly.
- Roast the peppers by placing them on the same foil-lined baking sheet.
- Place under the broiler until all sides of the peppers are blackened.
- Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin very carefully; gently make a slit from the stem down the center to remove the seeds.
- Preheat the oven to 350 degrees. Coat a glass 9x13-inch baking dish with olive oil cooking spray.
- Place the roasted peppers in the baking dish.
- Carefully stuff each pepper with the chicken mixture.
- Spread a dollop of cilantro-lime sour cream sauce over the chicken, then top with shredded cheddar cheese.
- Bake the stuffed peppers by placing them in the oven and bake uncovered for 15 minutes, or until the chicken is warmed through and the cheese is melted.
- Serve with guacamole, fresh salsa, and hot sauce. Enjoy.
Other Cinco de Mayo recipe ideas:
I really like this recipe. Broiling the peppers like you did really brought out the sweetness and flavors. Ive never had the cilantro lime sour cream sauce but i love it. Nice recipe. Thanks.
This was delicious! Thanks for a great recipie.
omg this looks so yummy! Thanks for the recipe 🙂
Looks like a traditional dish, I really want to try this one.
Wow, these chicken-stuffed pasilla peppers look amazing! The combination of tender chicken and roasted pepper flavor is perfection. Definitely trying this for dinner soon!