Description
A flavorful and filling dish featuring roasted poblano peppers stuffed with seasoned chicken, rice, beans, and topped with melted cheese.
Ingredients
- 4–6 large poblano peppers
- 2 cups shredded chicken
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1/3 cup chopped cilantro (plus more for topping)
- 1 cup corn kernels
- 2 cups cooked rice
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- Salt to taste
- 1 small jalapeño, diced (optional)
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C).
- Slice poblano peppers lengthwise and remove seeds.
- In a bowl, mix chicken, rice, beans, tomatoes, corn, and cilantro.
- Add spices, salt, and optional jalapeño; stir well.
- Fill each pepper with the mixture and place in a baking dish.
- Top with shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes until cheese is melted.
- Garnish with extra cilantro and serve warm.
Notes
- Use rotisserie chicken to save time.
- Roast peppers beforehand for deeper flavor.
- Adjust spice level by adding more or less jalapeño.
- Prep Time: 15 minutes
- Cook Time: 30 minutes