Stuffed Poblano Peppers

by Sabrena Cantu October 08, 2021 4 min read

Stuffed Poblano Peppers

Tis the season for spooky stuffed peppers!

Click here to view our recipe for Stuffed Jack-O-Lantern Peppers!

Here's what you'll need:

  • Southern Bell BBQ Seasoning
  • Ground Cumin
  • Chili Powder
  • Lime
  • Chicken
  • Poblano Peppers
  • Yellow Onion
  • Roma tomato
  • Cauliflower rice
  • Cilantro
  • Jalapeño (Optional)
  • Chicken Bouillon or chicken broth
  • Monterrey Jack Cheese

The Process

Start by mixing together 4 teaspoons of Southern Bell, 1/2 teaspoon ground cumin, and 1 teaspoon chili powder. You can substitute any brand of taco seasoning.

Season 6 chicken tenders with 1 tablespoon olive oil, 2 teaspoons of seasoning, the zest of 1 lime, and the juice of half the lime. Marinate in the refrigerator for 30 minutes or longer if you want. (You can use any meat in this recipe. I've done it with left over pulled pork, chicken thighs, chicken breasts, ground beef, skirt steak, all will work!)

Boil or microwave 1/4 cup of water. Mix in 1/2 teaspoon of chicken bouillon. (You can just use 1/4 of chicken broth as well.) Then, dice 1 cup of yellow onions, 1 Roma tomato (or 2 if they're small), 1/4 cup of jalapeño diced finely (With or without seeds depending on how spicy you want), and 1 tablespoon of cilantro chopped.

To prep the poblanos, slice off the tops and remove the seeds from the insides. I used 4 poblanos for this recipe. (1 happened to be bad so only 3 are shown in the pictures.) To make ghost faces, use a paring knife and cut out circles for the eyes and mouth. Rub the outsides with a little olive oil and place on a baking sheet lined with parchment paper. Place the chicken tenders on another baking sheet lined with parchment paper. Bake both at 425°F for 15 minutes.

While the poblanos and chicken bake, prepare the filling. I use frozen cauliflower rice and microwave as directed. DO NOT BE SCARED OF CAULIFLOWER RICE! You won't be able to tell the difference and it's much easier than cooking a separate pot of rice.

In a skillet on medium heat, add a tablespoon of olive oil and the diced onions. Cook for 3 minutes or until they start to become tender. Then, add the cooked cauliflower rice, diced tomatoes, finely diced jalapeño, and the chopped cilantro. Add in the remaining seasoning. Cook for five minutes or until the tomatoes and jalapeños have begun to soften. Then, add the chicken broth, reduce the heat to low, and cover with a lid. Cook for 3-5 minutes. Remove from heat, check for seasoning, and set aside.

Once the chicken and poblanos are done, shred the chicken and add it to the filling. Stuff the poblanos with as much filling as you can. Take the rest of the filling and pour it into a baking dish. Cover with about a cup of shredded Monterey Jack cheese. Place the peppers on top and cover with cheese. I used slices to create the ghosts but you can use shredded as well. Place it in the oven still heated to 425°F for 5-7 minutes or until the cheese has completely melted. Then, enjoy!

 

Stuffed Poblano Peppers

Prep Time: 15 minutes         Cook Time: 25 minutes

Amount

Ingredient

4 tsp

Southern Bell BBQ Seasoning

½ tsp

Ground cumin

1 tsp

Chili powder

1

Lime

6

Chicken tenders

4

Poblano peppers

1 cup

Yellow onion, diced

1 cup

Roma tomato, diced

¼ cup

Jalapeno, finely diced

1 tbsp

Cilantro, chopped

12 oz bag

Riced cauliflower, frozen

¼ cup

Water

½ tsp

Chicken bouillon (Or substitute ¼ chicken broth for chicken bouillon and water)

1 cup

Monterey Jack cheese, shredded

4 slices

Monterey Jack cheese (optional to make ghosts)

As needed

Olive Oil

1.     Mix 4 tsp Southern Bell, ½ tsp ground cumin, and 1 tsp chili powder.

2.     Season chicken with 1 tbsp olive oil, zest of 1 lime, juice of half the lime, and 2 tsp seasoning. Marinate for 30 minutes in refrigerator.

3.     Preheat oven to 425°F. Dice onion and tomato. Finely dice jalapeno. Remove or keep the seeds depending on how spicy you like. Microwave or boil ¼ cup of water. Dissolve ½ tsp chicken bouillon.

4.     If making ghosts, cut eyes and mouth out of the poblanos with a paring knife. Coat the peppers with olive oil and place on baking sheet lined with parchment paper. Place the chicken on another baking sheet. Bake both for 15 minutes.

5.     Microwave the cauliflower rice as directed on package.

6.     Heat a skillet on medium heat. Drizzle 1 tablespoon olive oil into the pan. Cook onions for 3 minutes or until they start to soften. Next, add tomato, jalapeno, cilantro, and cauliflower rice. Then add the remaining seasoning. Cook for 5 minutes or until the tomatoes and jalapenos start to soften. Add the chicken broth, reduce the heat to low, and cover with a lid. Let cook for 3-5 minutes. Remove from heat and set aside.

7.     Shred the chicken and add it to the filling. Fill the peppers. Place the remaining filling in a baking dish. Add shredded Monterey jack cheese. Place the peppers on top. Use sliced cheese if making the ghosts. If not, use more shredded cheese on top of the peppers. Bake at 425°F for 5-7 minutes or until the cheese has melted.

 

Sabrena Cantu
Sabrena Cantu


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