Southwest Stuffed Poblano Peppers with Ground Chicken

Stuffed peppers are a beloved dish across many cultures, offering versatility, rich flavors, and a hearty bite. Poblano peppers, in particular, stand out for their mild heat and deep, earthy taste, making them the perfect vessel for a satisfying, protein-packed filling. This Southwest-style stuffed poblano pepper recipe is ideal for those looking to enjoy a comforting meal without using pork, bacon, or ham. Instead, it uses lean ground chicken, complemented by rice, black beans, and corn, all seasoned with bold Southwestern spices. Whether you’re preparing a weeknight dinner or meal prepping for the days ahead, this dish is a practical and delicious solution. Plus, it’s family-friendly, naturally gluten-free, and can be made vegetarian if desired by swapping the chicken with additional beans or vegetables.

Ingredients and Preparation

Before starting the cooking process, it’s important to gather all ingredients and complete the necessary prep work. Here’s everything you’ll need:

For the poblano peppers:

• 4 large poblano peppers, halved lengthwise and seeds removed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

For the filling:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 tablespoon taco seasoning (store-bought or homemade)
• 1 pound ground chicken
• 1 cup cooked rice (white, brown, or quinoa as an alternative)
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 tablespoon tomato paste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste

For topping:

• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

Preparation tips:

• Wash and dry the poblano peppers before slicing.
• If using frozen corn, thaw before adding.
• Prepare the rice ahead of time or use leftover cooked rice.
• Homemade taco seasoning can be made with chili powder, cumin, paprika, oregano, garlic powder, and onion powder.

Step-by-Step Instructions

Follow these instructions to assemble and bake your Southwest stuffed poblano peppers:

1. Preheat and roast the peppers:
   • Preheat your oven to 375°F (190°C).
   • Place the halved poblano peppers on a baking sheet, cut side up.
   • Drizzle with olive oil and season lightly with salt and pepper.
   • Roast in the oven for 10–12 minutes until they soften slightly. Remove and set aside.
2. Prepare the filling:
   • Heat 1 tablespoon olive oil in a large skillet over medium heat.
   • Add diced onion and sauté for about 5 minutes or until soft and translucent.
   • Stir in the minced garlic and taco seasoning. Cook for 30 seconds until fragrant.
   • Add ground chicken to the skillet, breaking it apart with a spoon or spatula. Cook until browned and no longer pink.
   • Stir in the tomato paste and drained diced tomatoes, letting the mixture simmer for about 5 minutes to reduce any excess liquid.
   • Add the cooked rice, black beans, and corn. Stir well to combine.
   • Add lime juice and chopped cilantro. Taste and season with salt and pepper as needed.
   • Let the filling cook for another 2–3 minutes, allowing the flavors to meld.
3. Stuff the peppers:
   • Once the filling is ready and the peppers have cooled slightly, spoon the mixture evenly into each poblano pepper half.
   • Arrange the stuffed peppers in a single layer on a baking dish or sheet.
4. Add cheese and bake:
   • Sprinkle shredded cheese generously over each stuffed pepper.
   • Bake in the oven for 10–15 minutes or until the cheese is melted and bubbly.
5. Serve hot:
   • Remove from the oven and let cool for a few minutes before serving.
   • Garnish with additional cilantro, a squeeze of lime, or a spoonful of sour cream if desired.

Beginner Tips and Notes

This recipe is perfect for novice cooks because it involves simple techniques and mostly pantry staples. Here are some tips to help you succeed:

• Roasting poblanos: Pre-roasting the peppers ensures they’re tender and easy to eat. If you prefer a softer texture, roast them a few minutes longer or broil them for added char.
• Handling spice levels: Poblano peppers are typically mild, but if you’re sensitive to spice, you can use bell peppers instead. For more heat, mix in chopped jalapeños with the filling.
• Cheese variety: Choose cheeses that melt well, like Monterey Jack, cheddar, or mozzarella. A blend of two types can give a more complex flavor.
• Make-ahead option: The filling can be prepared up to 2 days in advance and refrigerated. Simply stuff and bake the peppers when ready.
• Freezing instructions: These stuffed peppers freeze well. Allow them to cool completely, wrap individually in foil or plastic wrap, and store in an airtight container for up to 3 months. Reheat in the oven or microwave.
• Vegetarian version: Omit the ground chicken and increase the amount of beans or add chopped mushrooms or sweet potatoes for a meatless meal.
• Rice alternatives: Use brown rice, cauliflower rice for a low-carb option, or cooked quinoa for added protein.

Serving Suggestions

Southwest stuffed poblano peppers can be served on their own or with complementary sides to round out the meal. Here are some serving ideas:

1. With a fresh salad: Pair with a simple green salad dressed with lime vinaigrette or a Southwestern salad with avocado, cherry tomatoes, and black beans.
2. On a bed of grains: Serve over cilantro-lime rice, quinoa, or a blend of grains for an even heartier plate.
3. With sauces or toppings:
   • A drizzle of sour cream or Greek yogurt
   • A scoop of guacamole or sliced avocado
   • Salsa verde or your favorite hot sauce
4. With warm tortillas: Offer warm corn or flour tortillas on the side for scooping or wrapping the pepper filling.
5. As part of a spread: Include in a Tex-Mex themed meal alongside dishes like street corn, tortilla chips with salsa, and grilled chicken or steak fajitas.

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