Stuffed Poblano Peppers

Baked poblano stuffed pepper on a puddle of mole sauce

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.

5 from 5 votes

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Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: Servings

Calories: 1181kcal

Author: Pat Nyswonger

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.

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