Fiery Poblanos: Spicy Chicken & Corn Stuffed Peppers Recipe

Peppers become extraordinary when you stuff poblano peppers with a zesty chicken and corn filling that dances with flavor.

Vibrant colors peek through the roasted green exterior, hinting at the delicious blend within.

Each bite promises a burst of spicy goodness and comforting textures.

The poblano’s mild heat perfectly complements the seasoned chicken mixture, creating a harmonious meal that feels both rustic and elegant.

Crisp corn kernels add a sweet crunch to the savory protein.

Fresh herbs sprinkled on top provide a final aromatic touch that elevates this dish from simple to spectacular.

Prepare to be transported by this mouthwatering Mexican-inspired creation that will have everyone asking for seconds.

Tools for Filling and Baking Stuffed Peppers

• Baking sheet: Essential for roasting poblano peppers and creating a non-stick surface.
• Large bowl: Perfect for mixing chicken, corn, and other filling ingredients thoroughly.
• Sharp knife: Needed for cutting pepper slit and removing seeds carefully.
• Measuring cups: Helps accurately measure cheese and other ingredients.
• Baking dish: Provides a stable base for stuffing and baking peppers.
• Cheese grater: Useful for shredding fresh cheese for topping and filling.
• Cutting board: Provides a clean surface for preparing ingredients.

How to Make Cheesy Chicken-Stuffed Poblanos

• Fire Up the Oven

Get your oven blazing hot at 425F. Grab a baking sheet and line it with parchment paper or give it a quick spray of cooking oil.

• Char the Poblano Peppers

Massage poblano peppers with olive oil and a sprinkle of salt. Toss them on the baking sheet and roast for 15-20 minutes, flipping halfway. You want them looking beautifully blackened and soft.

• Create the Flavor-Packed Filling

In a big mixing bowl, blend shredded chicken, corn, and other yummy ingredients. Stir everything together until it’s mixed perfectly.

• Stuff Those Peppers

Once the poblanos are cool enough to handle, slice them open and scoop out the seeds. Carefully stuff each pepper with the mouthwatering chicken mixture.

• Melt and Bake

Place stuffed peppers in a baking dish. Shower the tops with extra cheese. Pop them in the oven for 15 minutes until the cheese transforms into a golden, bubbly blanket.

• Serve and Enjoy

Sprinkle fresh cilantro and green onions on top. Add a drizzle of sour cream. Serve alongside rice or a crisp salad and watch everyone dive in!

Ingredient Swaps for Sweet or Spicy Twists

• Gently remove seeds without tearing the poblano's delicate flesh to maintain the pepper's structural integrity for even stuffing.
• Swap chicken with black beans, tofu, or ground turkey for diverse protein options that suit different dietary preferences and nutritional needs.
• Adjust heat by choosing mild or hot salsa, adding jalapeños, or incorporating chipotle peppers for those craving extra kick without overwhelming the dish.
• Replace corn with cauliflower rice or diced zucchini to reduce carbohydrate content while maintaining the recipe's hearty, satisfying texture and flavor profile.
• Prepare stuffed peppers up to 24 hours in advance, storing them covered in the refrigerator and baking just before serving to save time during busy weeknights or for meal prep enthusiasts.

Serve Stuffed Peppers With Rice or Beans

• Fiesta Plate Companions: Pair these stuffed poblanos with Mexican-style rice for a complete meal that brings zesty flavors together.
• Fresh Salad Sidekick: Toss a light, crisp salad with lime vinaigrette to balance the rich, cheesy peppers and add refreshing contrast.
• Tangy Topping Finale: Dollop extra sour cream, sprinkle chopped cilantro, and add sliced green onions to elevate the dish's fresh, vibrant profile.
• Cool Drink Pairing: Serve with a cold Mexican beer or a bright margarita to complement the peppers' spicy and cheesy goodness.

Store Stuffed Peppers in an Airtight Dish

• Store leftover stuffed poblano peppers in an airtight container inside the refrigerator for up to 3-4 days. Keep the peppers whole to maintain their texture and prevent moisture from making them soggy.
• Wrap individual peppers tightly in plastic wrap, then place inside a freezer-safe container or heavy-duty freezer bag. Frozen stuffed peppers remain delicious for 2-3 months. Thaw overnight in the refrigerator before reheating.
• Warm peppers in a preheated oven at 350F for 10-15 minutes to restore crispy edges and melted cheese. Avoid microwave reheating, which can make the peppers rubbery and diminish their delightful texture.
• Separate wet ingredients like salsa and sour cream when storing leftovers to prevent the peppers from becoming watery. Add fresh toppings right before serving to maintain maximum flavor and crispness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 295 kcal

Servings: 4

Poblano Pepper Stuffing Ingredient List

• Poblano Peppers: Mild, slightly smoky peppers that create a delicious vessel for our stuffing, choose firm and glossy peppers without blemishes.
• Olive Oil: Helps roast peppers evenly and adds subtle richness, use extra virgin for best flavor.

• Shredded Chicken: Tender protein that absorbs seasonings beautifully, use rotisserie or leftover grilled chicken for convenience.
• Corn: Sweet kernels that add texture and freshness, fresh or frozen both work wonderfully.
• Black Beans: Optional protein boost that enhances filling's heartiness, choose low-sodium canned beans for ease.

• Shredded Cheese: Melty component that binds filling and creates golden crust, sharp cheddar or Mexican blend recommended.
• Salsa: Adds zesty moisture and complex flavor, choose medium heat for balanced taste.
• Sour Cream: Creamy element that softens filling, provides tangy undertone.

• Cumin: Earthy spice that adds deep warmth to the filling.
• Chili Powder: Provides gentle heat and traditional Mexican flavor profile.
• Garlic Powder, Onion Powder: Concentrated seasonings that enhance overall taste without added moisture.
• Salt, Pepper: Essential for balancing and elevating all other flavors.

• Fresh Cilantro: Bright, herbaceous topping that adds fresh contrast.
• Green Onions: Mild, crisp garnish that provides subtle sharpness.

Spicy Chicken and Corn Stuffed Poblano Peppers Recipe

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4.5 from 24 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Succulent cheesy chicken and corn stuffed poblano peppers bring Mexican-inspired comfort straight to dinner tables. Spicy poblanos cradle a creamy, hearty filling that promises satisfaction with each savory bite you’ll eagerly devour.

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Ingredients

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• 4 large poblano peppers
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup shredded Mexican blend or cheddar cheese, plus extra for topping
• 1 cup cooked corn kernels (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed (optional)
• ½ cup salsa (mild or medium)
• ¼ cup sour cream or Greek yogurt
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt (for peppers)
• ½ tsp salt (for filling)
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• Fresh chopped cilantro
• Sliced green onions
• Sour cream or crema (optional)

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Instructions

1. Pepper Preparation: Warm the oven to 425F (220C) and coat poblano peppers with olive oil and salt. Roast on a lined baking sheet for 15-20 minutes, rotating midway, until skin becomes charred and peppers soften.
2. Filling Creation: Combine shredded chicken, corn, black beans, cheese, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a mixing bowl until ingredients are thoroughly integrated.
3. Pepper Stuffing: Once peppers cool slightly, slice down the center and remove seeds. Generously fill each poblano with the prepared chicken and corn mixture, ensuring even distribution.
4. Cheese Melting: Position stuffed peppers in a baking dish, sprinkle additional cheese on top, and return to the oven. Bake for 15 minutes until cheese transforms into a golden, bubbling layer.
5. Garnishing and Serving: Decorate with fresh cilantro, green onions, and a delicate drizzle of sour cream or crema. Plate alongside steamed rice or a crisp salad for a complete meal experience.

Notes

• Char poblano peppers evenly by rotating them carefully during roasting to develop a deep, smoky flavor without burning the skin.
• Pat chicken and corn dry before mixing to avoid excess moisture that could make the stuffing watery and compromise the pepper’s texture.
• Swap chicken with black beans, tofu, or ground turkey for vegetarian or alternative protein variations that suit different dietary preferences.
• Use a combination of melting cheeses like monterey jack and cheddar for a richer, more complex flavor and smoother cheese coverage on stuffed peppers.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 60mg