Stuffed Poblano Peppers
These zesty Stuffed Poblano Peppers are a meal in itself! The are stuffed with chunks of tender chicken breast, corn, red bell pepper, spices, herbs and cheese. A homemade mole sauce is the perfect accompaniment.
Servings: 4 Servings
Ingredients
- 4 large Poblano peppers
- ½ medium onion
- 3 garlic cloves minced or grated
- ½ cup Panko breadcrumbs
- 1-¼ pound chicken breast cut into bite size
- ½ red bell pepper diced
- ½ cup frozen whole kernel corn thawed
- 1 canned adobo chipotle pepper mashed (optional)
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1-½ cups shredded Monterey cheese divided
- 1 large whole egg lightly whisked
- 2 tablespoons olive oil
- Cilantro sprigs for garnish
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
Prepare the Poblanos:
- Wash the peppers and wipe them dry with a paper towel. Begin about 1-inch below the stem and slice a triangle-shaped opening out of the side of the peppers.
- Lift out the triangle portion of the peppers and dice them. Set the diced sections aside. Scoop out the seeds and membranes inside the peppers.
Make the Filling
- Grate the onion into a large bowl. Add the minced garlic and the breadcrumbs. Stir to combine and let sit for a few minutes so the breadcrumbs absorb the juices from the grated onion.
- Add the chopped sections of the poblanos to the breadcrumbs. Stir in the diced chicken, red bell pepper, corn, chipotle (if using), cilantro, seasonings, 1-1/2 cups of cheese and the egg.
- Spoon the mixture into the prepared Poblanos. Pack the filling down with a spoon and heap some of the filling on top.
- Add a tablespoon of the remaining cheese to the tops of each poblano. Brush the top of each with olive oil and add a tablespoon of the remaining cheese. Place the peppers on the prepared sheet pan.
- Transfer to the oven and roast for 35-45 minutes until the Poblanos are lightly charred and the center of the filling reaches an internal temperature of 155°F.
- Remove from the oven and transfer to a serving platter. Serve with homemade mole sauce or your favorite salsa.
Notes
- When buying poblano peppers select them all in the same size so they bake equally.
- Poblano peppers are fairly mild but the seeds and membrane pack a little heat. An appetizer spoon works well to remove them.
- Use a teaspoon or your fingers to press the filling into the inside creases and folds of the peppers.
- The peppers may not sit level due to their wonky shape but crumpled foil place alongside or beneath will support them in a level position.
- Other options for cheese would be Cheddar, Monterey Jack or Mozzarella.
Nutrition
Serving: 1 | Calories: 1181kcal | Carbohydrates: 26g | Protein: 162g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 23g | Cholesterol: 487mg | Sodium: 1127mg | Fiber: 4g | Sugar: 6g
