Oven-Roasted Poblano and Chicken-Stuffed Peppers

Ingredients

- 4 large poblano peppers
- 1 lb ground chicken
- 1 cup cooked rice
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp sea salt
- 1/2 cup sour cream
- 1/2 cup corn kernels (frozen or fresh)
- 1/4 cup chopped cilantro
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 lime, cut into wedges

Instructions

1. Prepare the Peppers:
Preheat your oven to 375°F (190°C).
Cut each poblano pepper in half lengthwise and remove the seeds and ribs.

2. Cook the Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent, about 5 minutes.
Add the ground chicken, breaking it apart with a spoon, and cook until fully browned, approximately 8 minutes.
Stir in chili powder, oregano, paprika, cumin, and sea salt, and cook for another 2 minutes to let the spices bloom.
Add the cooked rice, corn kernels, and 1/4 cup of cilantro, mixing until well combined.

3. Assemble the Peppers:
Place the poblano pepper halves on a large baking sheet lined with parchment paper.
Fill each pepper generously with the chicken and rice mixture.
Top with shredded cheese evenly across all the peppers.

4. Roast the Peppers:
Place the tray in the preheated oven and roast for 25 minutes or until the peppers are tender and the cheese is bubbly and golden.

5. Finishing Touches:
Remove from the oven and allow to cool slightly for 5 minutes.
Drizzle with sour cream and sprinkle with the remaining cilantro.
Serve with lime wedges on the side for an extra burst of flavor.

Total Time

PT1H
1 hour

Type of Dish

Dinner

Keywords

Stuffed Peppers, Mexican Cuisine, Ground Chicken Recipe, Poblano Peppers, Oven Recipe, Dinner Party, Easy Dinner, Roasted Peppers, Cheesy Dinner, Gourmet Chicken

Recipe Yield

Serves: 4 adults

Calories

Total Calories: 1,600

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